My pickle journey began on a crisp January day this year. I was flipping though Annie’s Heirloom Seed Catalogue, while fantasizing about warm weather and all the stuff I wanted to grow in the garden.

Me: “Hey! We could grow corn and make our own popcorn!!”

El-D Squidward: “No.  The deer will eat it.”

Me: “Then we need to plant enough for the deer to eat too! What could be better than homegrown popcorn!?”

El-D Squidward: “Being dead…or anything else.” (ok, maybe he didn’t say that part exactly, but the sentiment was expressed in the look he gave me.)

I continued flipping pages in the catalogue and came to the page with cucumbers.  Homemade pickles! I kept this thought to myself, lest I be told a plague of cucumber-eating locust were expected this year.

I pondered pickles for few months, then ordered the seeds for Boston Pickling Cucumbers.  The date was March 24th.

I planted them on May 6th. Little fuzzy plants began pulling themselves out of the ground a few weeks later.hanging on

 

El-D saw them coming up and built them a fancy trellis.  On May 11th it occurred to me that  I really needed to be growing dill if I was going to make pickles, so I planted some.

As the cucumber blossoms started turning into fruit, I realized  that this pickle thing might acutally happen.  The search for recipes began in earnest. I watched the Good Eats episode on pickle making as part of my research because Alton Brown is THE MAN.

cucumber 2016

After painstaking research, I finally decided on  Curbstone Valley Farm’s Classic Dill Pickle recipe.  Four stores later, I had managed to acquire almost all the ingredients.  (Where the heck does one find juniper berries??).

Today, pickle preparation began. Today alone was a 5 hour labor of love.

pickle fixins

I have the scalded skin to show for it.  Seven months after the pickle idea popped into my head, I have this…

pickles

<cue angels singing here>

 

 

Sing it with me y’all!

…and now I only have three weeks to wait.  This batch will be ready August 2. *sigh*

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