We’re heading out of town this weekend, so I completely raided the cucumber vines yesterday, picking everything that was big enough to be sliced or turned into a baby dill pickle. We ended up with 4 1/2 quarts of pickles – both sliced and whole. I used a recipe from the Reader’s Digest Back to Basics book, substituting the food co-op’s pickling spice for the spices in the recipe and adding fresh dill.
The problem with pickles is that you have to wait months and months before you can enjoy them! Actually, we have three fairly large containers of sweet refrigerator pickles in the fridge, and those only take a week or so. I’m fairly happy with our cucumbers this year – we’ll see what we have when I get back from the weekend!
