I’m about to start growing cucumbers and dill here in Michigan. Last year I had a lousy cucumber crop but still managed to get over 50 quarts. Had a stellar year in 2022 and canned over 100 quarts of pickles. Far as I’m concerned my dill pickles are way better than any store bought.
Yikes! We get maybe three dozen pints a year, and think we're doing good.
God bless you - 50 quarts!
Aunt Bee…is that you??
Are you selling a portion of your pickle harvest, or perhaps including a pickle in every meal? I hear they, like other fermented foods,are good for essential gut bacteria.
Is there a particular recipe you use? I’m a fan of Grillos pickles but they’re so darned expensive. Seems like DIY might be worth trying.
https://www.grillospickles.com
“ had a lousy cucumber crop but still managed to get over 50 quarts”
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Props! Do you ferment your pickles or use vinegar? Just wondering.