I have been wanting to make pickles for a while, but cucumbers have not been my friend in my garden and I can never seem to get to the farmer’s market. Well, this weekend, after finding out for a fact that there were cucumbers to be found, my youngest and I headed to the market after dropping her siblings at swim practice. Saturday practice is early, not as early as Tuesday and Thursday… but more on my sleep deprivation later. Anyway, we ended up with
15 pounds of cucumbers. For several years I have been wanting to try the Paleo Mom’s green tea refrigerator pickles from the paleo approach cookbook. Which are made in a fermentation vat. So I decided that several pounds of the cucs would go to that.
And water bath canning I should have around 16 pints! Yay! And that doesn’t include whatever comes out of the fermentation vat which after a few hours is happily bubbling away!
I should note that I just used the standard dill pickle recipe from the Better Homes and Gardens Canning issue. It’s the same recipe from both the 2014 and 2011 magazine’s.