The cucumbers are ready to pick from the garden! I grew three different types this year, a dwarf pickling, a slicer (has a sweeter, thin skin that is great for snacking), and an asian long variety. For the past two weeks I have been picking baby cucumbers and putting them in a home-made brine composed of salt, apple cider vinegar, dill, garlic, and all spice. I let them sit in the fridge for about 2 or 3 days and then snack away. Given the limited amount of time I have to do just about anything, refrigerator pickles provide instant gratification. One of these days I will learn how to preserve pickles using a hot bath.
"Plain or pickled, hummmm." Sula thinks hard about this decision (the pickle is in her right hand and the plain cucumber in her left hand).
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