Be careful what you wish for. I have been trying for weeks to get enough pickling cucumbers to make pickles. I got a few here and there from neighbors. grocery stores, etc but just enough to make a couple of jars of relish. I ordered pickling cucumbers all over town at the grocery stores and local fruit stands. Something always went awry and I couldn’t get my pickling cucumbers. I told Michael I think it would be easier to score 20 pounds of crack cocaine than 20 pounds of pickling cucumbers! In my next life I am coming back as a pickling cucumber farmer and I am gonna be rich!
Anyway, I hit pay dirt this morning when Machado Orchards called to say they had a lug box of pickling cucumbers for me, plus a big bunch of fresh dill. I hit the road before I even had coffee. I came home with my pickling cucumbers and started to work. I had to sterilize jars for the pickles so while I was waiting, I pickled a jar of baby carrots and a jar of onions in bread and butter pickle brine. They went straight into the fridge so no need to do the water bath thing. Once they cooled off I snuck a taste and they are very yummy. My friend Susan and I pick all the onions out of bread and butter pickles before we eat the pickles. I think I’ll can a couple of jars of pickled onions for her to take to Alaska. They are moving to Anchorage next week.
Here’s the sliced jalapenos, ready to be pickled.
This time I used my head and wore latex gloves while working with the peppers. Last time the capsaicin stayed on my hands for a couple of days. Every time I touched my eyes they burned.
So today I also pickled four pints of bread and butter pickles, five pints of pickled jalapenos, and four quarts of whole kosher dills. In the morning I will finish with kosher dill spears. The cukes are just to big to fit into jars whole.
Here’s my stash! Well, part of it anyway.