Sunday, August 14, 2011


$45 at the farmer's market will yield you 40 jars plus a bunch of cucumbers to eat fresh. I got a little carried away when I saw how fast the cucs were selling and snatched up the last 3/4 box. The thing about preserving is that it should be done the same day as the cucumbers are picked to get the best taste. As a result there was a marathon going on around here and by the end of it I felt like a half crazed woman who smelled like vinegar.
The breakdown:

Sandwich Pickles: 8 jars
Dill Spears: 8 jars
Dill Slices using Bernardin Quick Mix: 8 jars.
Cold Pack Method : 4 jars
Dill Relish: 12 jars

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