The canning part of this pickle situation did not go very well. Fortunately, I still have a couple jars of these lovely pickles in the fridge but they never sealed. I could try again with new lids, but I’m probably going to eat them all fast enough that I don’t need to bother with sealing them the right way anyway. They are DELCIOUS. Just the right balance of salty, sour, and sweet.
I still have not successfully canned anything. It’s my goal for August (once I’ve unpacked in our new kitchen).
My life is in boxes right now and Ellie loves them!
For the first time ever, we hired movers. It was definitely a splurge and I am still not sure it’s worth it, but since we live up a flight of stairs and have a couple pretty heavy pieces of furniture, it seemed like an okay decision. I’m sure that on Friday night when my back and arms aren’t completely dead, I’ll be happy we did it.
I’m writing the recipe for these to just be refrigerator pickles because that’s how mine ended up and I don’t feel like typing up a procedure that didn’t work for me. Once I successfully can something, trust me, I will let the world know.
(from the Ball Complete Book of Home Preserving)