In a Pickle

Not much goes into pickles. You need pickling cucumbers, some spices, vinegar and water. Oh yes the water... I made a mistake on that one since I hadn't read the directions clearly enough to realise only soft water would do. By the time I had read this it was too late and I was already reeking with dill. Apparently hard water makes the liquid in jars darken and do not make the best pickle. While trying to figure out if I should start over, I asked my husband, "Well what would the pioneers have used?" Of course they would have used hard water since most well water is hard water. So I plunged ahead.

I bought my pickling cucumbers at the market that morning from a lovely stand that gave my daughter a gooseberry. It was like a grape she said, only mushier. I will have to patronize them more often.



This year I used the Bernardin dill pickle mix, since it was my first time making pickles. Next year I will make my spice water from scratch. Of course since I was using a mix, I ran out of spice water before I ran out of cucumbers. I guess my conservative estimate of 5lbs a basket was not quite so conservative. In steps my amazing neighbour who happened to stop by moments before. Mix box in hand, she went to the store for me. I was planning to give her some jars anyway but her help sealed the deal.

Surprisingly, pickles are fairly easy. I read both the instructions in the box and the ones in my book looking for the way in which I cook the cucumbers. Turns out you don't, the spice water reacts with the cucumbers making them soak up the spice and soften. With no long cooking times like with jam, pickles are an easy starter for anyone looking for a way in with the canning world.

We tried some tonight, some thin slices on our burgers. My son, a picky pickle eater was the first to try. I knew I had met approval when he started groaning loudly as he chewed... you know the kind of groan that means absolute delight. I was so pleased.