Side note: anyone want to re-do my pantry for added shelf space and/or buy me another deep freeze (preferably a stand-up but I’m not picky) 🙂

Moving on – as you know, I currently have cucumbers coming out my ears. The pesky things hide until they are too big (over 3″) for traditional pickling. (Note: you can use whatever cucumbers your heart desires but the smaller the better. If they get too large they may become bitter or mushy.) However, I planted those dang things (and my dill plants) so I can have all the pickles I wanted – so I was going to do just that.

By now I have over 6 lbs of cucumbers in my fridge and I’m busy all weekend (fair warning!) so it is time to make pickles! Please keep in mind that I had a lot more cucumbers that I was anticipating so I had to double the recipe (correctly might I add – unlike when making Caramelized Pineapple-Habanero Salsa). Even with doubling the recipe, I still had to make another bath of pickle brine so keep that in mind!