Pickles from Sunday turned out gorgeous.

Pickles from Sunday turned out gorgeous. Although, maybe could have used more salt. These definitely are vinegary and have dill and garlic in them! And turmeric for that bright-green unnatural look, by golly!

1. Bruce Shark | June 30th, 2016

   Like little green stained glass windows of tartness.

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2. Bobbi Jo Woods | June 30th, 2016

   yussss

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3. Allyson Whipple | June 30th, 2016

   Omg. I need to try this.

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4. Bobbi Jo Woods | June 30th, 2016

   Do eeet

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5. Heidi Lynn | July 1st, 2016

   Nice!

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6. Bobbi Jo Woods | July 1st, 2016

   Thanks!

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7. Kelleigh E. | July 1st, 2016

   I have never pickled. Is it a chore?

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8. Bobbi Jo Woods | July 1st, 2016

   Nah! I sat down with a bowl and a mandoline (careful!) and had them all sliced up in minutes. Then I mixed up the brine in a pot, poured it into the jars over the dill, garlic, mustard seeds/and peppercorns, tapped the jars on the counter for bubble removal, put the lids on tight, threw them into the fridge once they were room temp. The only pain was the 48 hour wait for them to be good out of the fridge. Honestly, the whole job took me less than 30 minutes. It’s not real canning, just fridge pickles

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9. Bobbi Jo Woods | July 1st, 2016

   PS – recipe is farther down the page on this collection

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