I’m the person to look for if you don’t want your pickles and the first to say, “If you’re not going to eat that, I’ll take it.” My favorites are crispy dills and bread and butter. The good news is that if I wanted to have a plethora of pickles available to eat whenever I wanted, I could make my own. Even better, it’s fast and easy.
There are several ways to make pickles and if you’re trying to squeeze it in while working around a school schedule or someone waking from a nap there are relatively easy ways to do that. The basic ingredients are cucumbers, I like kirby cucumbers, vinegar, and spices. They can be cooked and preserved via canning, or mixed, put in a glass jar, and set to ferment over the period of about a week.
So whether you are looking for a crunchy dill, or a sweet and sour bread and butter, there are plenty of options. Be sure your cucumbers are pickling cucumbers and as fresh as possible. We’ll be writing about a few pickling options such as bread and butter pickles, dill pickles, pickled beets and perhaps some others, but a great resource for pickling basics is on the Web site PickYourOwn.
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