Yes, you read that right – 2 days! Granted, day 1 is easy but very time consuming, it does take 2 full days to finish the canning process (plus another 4-6 weeks to let it sit, but I digress).
Before we get going – I figured I would start off with a little garden update (I just can’t help myself!). Obviously our cucumbers are doing fantastic – although they are not a fan of these 100°+ days that we have been having here in the Midwest. Each okra plant has at least 1 pod to cut each day (which quickly adds up – yum!), the bush beans are being destroyed by the ever so persistent Japanese Beetles, I’m finally able to harvest bell peppers, jalapenos, and banana peppers, and the sugar snap peas are hanging on for dear life. Any day now I should have a few pounds of tomatos ready (all at once, of course) as long as the pesky tomato caterpillars don’t get to them first.
See if you can find him in the first picture! The answer is in the second 🙂
Moving on to the deliciousness that is Dill Pickles…. Keep in mind, I had a triple batch (12 lbs of cucumbers) so quantities shown in pictures vary from the recipe below.
Dill Pickles [yield: (6) Wide-mouth Pints]