I promised I would report back on pickles and I’m finally getting to it!
Our cucumber plant produced a TON of cukes so we had to figure out pickling. I wanted to keep them as simple as possible, so I followed Deb’s instructions for the easiest fridge dill pickles.
First, I had to use a vegetable peeler to scrape off all the little spiky bits on the cucumbers. Some of them were really sharp. Then I decided to slice mine into spears.
I didn’t have fresh dill so I used dried and I think it worked just fine. One thing I had to adjust, though, was to add water to fill the jars to the top. Maybe because I had spears instead of slices, my cucumbers didn’t let out enough water and they were super vinegar-y. Once I added the water they were just about perfect.
I thought they might go bad quickly in the fridge, but they have lasted weeks and weeks. In fact I think they get better over time.