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Pickles and Dilly Beans

We combined our Juddmansee forces for pickling this weekend.  Brian had put up peaches last year, so was familiar with the canning process.  I had done sun pickles in the past, but hadn’t graduated from pickles that can be stored in the refrigerator to long-term shelf-table preservation.  Inspired by our CSA’s recipes, falling a bit behind on eating through the green beans and cukes, plus Saturday thunderstorms that prevented us from hiking, formed the “perfect storm” for pickling.

Dilly beans and pickles

Dilly beans and pickles

We did 3 quarts of dill pickle spears and 2 quarts + 1 pint of dilly beans.  We’ll enjoy a taste of summer when the weather turns cold this winter!

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