When we first got into canning, the very first thing Adam wanted to make was pickles. So when we came across a big basket full of cucumbers at St. Lawrence Market last weekend (5.5lbs for $7, not too bad), we decided to take the plunge.
It’s a long process – step 2 begins 12-18 hours after step 1, so you need to have things timed properly. This weekend we decided we’d make it work on Sunday – and did step 1 as soon as we woke up (late) on Sunday morning, and still found ourselves finishing the process after 11 p.m… Next time I think we should aim for a Saturday.
Anyway – the process really isn’t very difficult, and besides my major flub that I think I corrected decently well, I think we did an ok job. We’re going to leave it a few weeks (or as long as we can stand) before we open them, but here’s the process: