I canned ten pints of bread and butter pickles the other day, along with a quart and a pint of tomato sauce. (Subsequent batches of sauce will be larger as the tomatoes are now ripening at an alarming rate….)
But never mind the tomatoes. This post is about pickles.
I know. It’s a rather…sparsely populated image, isn’t it? Usually my two Kitchen Aid stand mixers hang out at that end of the counter, but during all the flood drama the other morning I’d moved off of that end of the counter so we could try to fix the fridge (that black thing in the left of the above picture).
I kind of like all this cleared-off space now, so I’m wondering if I should put at least one of the mixers in the pantry or somewhere. I usually only need both of them around cookie-baking-extravaganza time in November/December. Hmmm…
As you know, if you’ve read my blog a while, I love tendrils. They fascinate me. Little curling, grasping bits of green reaching out, looking for something solid to hang onto so the plant (in this case, pickling cucumber) can climb higher.
I don't know about you, but we've got a bumper crop of cucumbers. Fortunately we all like them. And fortunately we have two tried-and-true recipes to trot out when we feel like showing off. Actually - I can't lay claim to either of these. Bill's the one who found them and who usually makes them.