I mentioned that I bought six pounds each of the longer, prickly cucumbers and the short smooth cucumbers from McMullan with the intent to pickle them.
The prickly ones I sliced up into rounds (slightly thicker than usual) and turned them into bread and butters.
The smooth ones I sliced up as well I could into spears and then turned them into dills. We were low on dill and you wouldn't believe how hard it is to find sometimes, so I bought a little plant which I harvested for my pickles. It's now growing on the windowsill. But I worry that there isn't enough dill in the pickles.
I ended up with seven pints of the bread and butters and four quarts of the dills. I would have had five, but I dropped one putting it into the canner and it broke. It, along with one of its brothers, had a pepper in it to see how spicy dills are.
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