The kids are back to normal and we had an activity-filled weekend of birthday parties, visits with grandparents and the usual errands. On Sunday the kids were exhausted and each took (overlapping!) long naps. Gabe and I fought our desire to just relax and watch a movie and instead opted to do something productive. He built me a shelf/phone charging station in the kitchen and I decided to make pickles out of the 50 pounds of cucumbers I had sitting in my fridge.
Okay, fine, there wasn’t 50 pounds of cucumbers in my fridge. But there was enough for me to make 12 quarts of pickles. I didn’t can them, I just pickled them and placed them in our extra fridge that sits in the garage. They’ll last three(ish) months without being canned, but I don’t think that will be a problem for us considering my family can eat through a jar of homemade pickles in less than three days. We like pickles.
Note: This recipe works for pickling almost any kind of vegetable. I’ve pickled carrots, cucumbers, radishes, green beans, cauliflower…it’s all good.