It's been about 3 years since I made sweet pickles and several people in the family have been wondering if I broke my arm or something. So I picked up several cucumbers at the market last weekend and got them started....finished them up today. 9 jars, the seals have all pinged and when they are a little cooler I will wash the jars and put them in the cabinet. We are going down to Randy's parents house this Sunday so I can surprise his Dad with a fresh jar of pickles. I know the ring on the jar on the right looks crooked but I checked, it's not. 3 day sweet pickles on the 3rd day ( photo / image / picture from toni's Garden )
They really do look good. There has been allot of pinging round these here parts too. I have about 3 more days and I will be done for a few days.
I have some green beans to pickle and some to freeze and I just found out that a friend of my oldest daughter is going to be bringing over a bushel box of peaches sometime this weekend. That means lots and lots of peach jam to make.
My list is endless. I just put in 31 pounds of chicken parts to make stock, at 10 cents a pound, just did Aunt Debbie's Tomato Sauce and 13 pineapple, got free. That's the best..... I will be doing 50 pounds of potatoes after I recover from the chicken stuff. Unfortunately, I don't use jams and jellies or cucumber pickles so much. I have about 20 small jars of assorted things put up. We do like other veggies pickled so you see them on my shelves.
Great-looking. Say, a quick quezzy: How do you manage to keep the centre of the pickles from staying soft? I like my pickles to be crunchy all the way through, but mine are often soft in the centre of the slice.
Sjoerd the first step in the 3 day process is to slice them thin and let them sit for 24 hours in a gallon of water with a cup of Pickling Lime in it. That makes them crunchy and keeps them that way.
