What am I going to do with all these!?
As you can see, I’ve already sliced them up, so I’m either making pickles or the world’s bigest toss salad. (Psst, go with your first instinct.)
Canned pickles take a long while to make and can be seriously unhealthy if prepared by a novice like me who doesn’t know how to seal the jars. Freezer pickles are much simpler. The recipie I used came from Cooks.com. I didn’t quote it here because it’s probably copywrited, but you can find it at:
Here are some more scenes from the kitchen:
This brine can be expensive to make because of all the seasonings involved, but if you’re getting the cucumbers from your garden, it all evens out in the wash.
One day in the fridge and they’ll be ready to eat, or store! This is my second batch of freezer pickles so far, so we’ll be eating from the garden well into this fall and winter.
(P.S. Sorry this post is so late. I was especially busy today, which was good for a change.)