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