A friend gave us some pickling cucumber plants this year, so I threw them in the garden. Turns out they like it there! So now that we have pickling cukes, it is time to research making pickles!
Now we are a pretty choosy pickle family so I haven’t ventured into pickle making. I’m not into making big batches of things that we might not want to eat. But small batches with cucumbers as they ripen? I can get behind that.
First I made regular dill pickles. Some with garlic and some without. Three jars are refrigerator pickles (the lighter green in the pictures although the turned the darker green eventually) and three jars I canned (the second picture above).
Then I got adventurous and decided to make a small batch of bread and butter pickles. These are also kept in the fridge.
The verdict on the refrigerator dill pickles? One thumb up, as they are a bit vinegary. A tablespoon of sugar in the next batch should help. The bread and butter pickles need at least 24 hours to sit, so we’ll keep you posted!