This year, I grew my own cucumbers out in the garden for the very first time. (Okay, I tried to grow lemon cucumbers a few years ago, but I only ever yielded the one gourd.) Given this year’s high yield after it finally started to rain at the start of August, I thought that I should preserve some of my crop by turning it into pickles.
A friend of mine had already used up an entire container of Bernardin Dill Pickle Mix‘s worth of pickles, and she wasn’t terribly interested in making more even though her cucumber vines were still yielding fruit. So she gifted me with all the extra cukes she had that were currently ripe, and I combined them with my harvest to date. It filled one entire crisper in my fridge.
Sliced up, all those cucumbers yielded two big Pyrex bowls full.
I filled my biggest stock pot and my pressure canner (which works perfectly well as a huge stock pot if I don’t lock the lid) with water, and I washed all the jars and rings and lids while I waited for the water to boil. With that much water, it takes quite a while. Then, while the jars and tools were sterilizing in the boiling water, I prepared the vinegar and spice mixture. Then I packed the cucumber slices into the jars, added the vinegar mixture, wiped the rims, put on the lids and rims, and processed the jars.
All in all, the pile of cucumbers yielded nine 1L jars. They all sealed properly and didn’t need to be re-processed, thank goodness. It’ll take a good six weeks or more before the pickles are ready to eat, since the longer they sit in the vinegar mixture, the better they taste. They should be ready for Christmas, at least! Or even Thanksgiving.