In my garden I planted about six times as many plants of each type as was recommended, largely because I was too soft-hearted to throw away the less-hardy of them, and now have a ridiculous harvest and plants that are taking over the back yard and even trying to get into the house. This created a new problem: What to do with the excess harvest, above and beyond the produce my boyfriend and I could reasonably eat? We decided to pickle some of it, particularly the cucumbers, which lend themselves naturally to such processing. I picked a few green tomatoes as well to try the process on them. I used a recipe by Sharon Howard
that I found online.
Note: You have to wait 8 weeks after pickling before you are supposed to eat the pickles. !!!
8 pounds cucumbers (cut into spears if too large for the jars) We also used green tomatoes.
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
fresh dill weed
Equipment it's helpful to have (though we didn't