Who doesn’t like a good, crispy, crunchy pickle? Not many folks can resist pickles. Sweet, dill, midget, bread and butter, or relish, we all love pickles.
And here is a little pickle music, sort of, to go with today’s post:
I’ve been helping out at the Farm Market Kitchen a lot recently. Earlier this week we were getting a huge batch of dill pickles processed. Sorting through all the cucumbers and trimming the ends gave me a green thumb. Literally. I tried to get a picture for posterity, but not being terribly ambidextrous I couldn’t manage the camera left-handed, so I only managed to get a fuzzy looking blob in place of a thumb:
I did better with the pickle pictures. There were pickles everywhere!
They were here
and even over here.
Here are the pickles taking a little swim.
More swimming pickles.
Can’t have dill pickles without the dill part!
And the garlic part!
And here they are packed and waiting for brine. (Sounds a bit like a movie title…”Waiting For Brine”.)
They’ll be some good eatin’ when they’re done, let me tell you! Can’t wait for that first lip-smackin’ taste!!