On Friday when I was picking up my CSA the farmer casually mentioned that they had a bumper crop of pickling cucumbers and asked if I would be interested in purchasing any additional cucumbers…….
Without even thinking about it, I told her I would take 20 pounds. You should know that I had already purchased 24 pints of blueberries, a flat of strawberries, a half flat of black raspberries and 12 lbs of apricots. I already had a weekend’s worth of canning waiting for me. What in the world was I thinking?
Anyway, I canned all of the berries on Saturday, leaving me with the cucumbers and apricots for Sunday. I ended up with 25 jars of dill pickles, yup, you heard me, 25 pint jars of dill pickles. Darn good think I love pickles. Of course not all of them will be eaten by me, I know a few people who are anticipating a jar or two making it into their hands within the week. I had enough cucumbers left to make sweet relish too, but that is another blog post.
Since this was a canning project I followed the ratio of vinegar and salt and processed them in a hot water bath for 15 minutes per batch. They will be good for at least a year, which might be how long it takes me to get through all of the jars. Wish me luck.