Canning, the Second.

I have a friend who loves pickles. She can eat pickles all day, every day. Mostly dill, but she doesn't shy away from a good sweet pickle either. Most of the summer we talked about making our own pickles, and finally, this past Sunday we made the jump from eating to cooking. Just like with my apple butter, I was surprised at the simplicity of it. We used a recipe for Single Day Sandwich Dill Slices from The Ball Complete Book of Home Preserving. The recipe pretty much consisted of making a pickle brine from vinegar, water, sugar, canning salt and pickling spice and then pouring that over the sliced cucumbers inside the jars. We over-estimated on the amount of pickling cucumbers we needed to purchase, and ended up doubling the recipe for 10 jars of pickles instead of 5.
We won't know if our pickling was a success for another 4-6 weeks, but hopefully we'll have some tasty dills to eat and share.