We have been blessed to overflowing with cucumbers this year. I don’t know if the wet/mild summer is the reason, or if the Good Lord just saw fit to teach me how to make pickles. 😀
I’ve made pickles 4 times so far – two batches of bread & butter, 2 batches of dill. I can’t say which is my favorite yet. I’ve eaten a jar of both almost by myself!
The dill pickles I’ve been making are fabulous. I found the recipe on RecipeZaar: Blue Ribbon Dill Pickles .
Changes I made to the recipe: I put a healthy dash of pickling spice in each wide mouth jar along with minced garlic (from a jar), dried dill weed and dried dill seed.
I also kept the brine boiling and filled jars, then put them in the canner as I went. I followed directions listed on the website the first time and the jars didn’t seal as well (I suspect because the brine had cooled off too much). Keeping the brine boiling worked much better for me.
Now…where’s my jar of pickles? 🙂
Arkansas Soaper 