Yesterday evening I picked 3.6 lbs of delicious Kirby cucumbers from my garden. I decided to take three of these tiny giants and make a jar of refrigerator pickles. In the past I’ve used smaller cukes and when left whole, they usually take about a week in the fridge to pickle. Since these were a bit larger, I cut them in spears and I expect they’ll be ready in a couple of days. All that’s in the jar is cucumbers, kosher salt, dill and water.

cucumbers and dill

cucumbers and dill, with salt and water

I really hope they turn out well!

This entry was posted on Wednesday, July 16th, 2008 at 2:07 pm and is filed under food, General. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.