In A Pickle

The cucumber vines are about finished for the season - looking yellow and played-out as a consequence of the drier than normal summer of late.  I'm going to keep them around for purposes of salad and dipping cucumbers - as for the pickles I'm done!

A couple of weeks ago I put-up a batch of 27 pints of the ever-popular crispy, crunchy dill pickles. 

And this weekend I shoehorned another batch of crispy, crunchy sweet pickles and today a final batch of crispy, crunchy kosher-style dill.  Yeoman's work considering there was a wedding and all of the attendant festivities to work-around as well.

Technically, they're not officially kosher as I don't have access to a rabbi.  Nevertheless, the recipe is faithful to the faithful's recipe.

That makes something on the order of 64 pints of homegrown, free-range, organically-raised and hand-packed pickles. 

Beets are on deck. 

And it is beginning to rain.  Flash flood warnings are issued.  Let the monsoons begin....