Pickled

Although this summer's drought conditions and blistering temperatures have wreaked havoc on our garden and yard (and our bodies!), somehow the cucumbers don't seem to mind.

Even though I've learned a ton from this summer's canning class (offered through MU Extension), I'm still learning. One batch became positively dangerous--they were bubbling like crazy when I opened a jar, and although my brother-in-law claimed they tasted OK I was terrified I had poisoned us all. Especially when I read in the canning book I should dispose of bubbly pickles somewhere neither humans nor animals could possibly eat them.

Luckily, I have plenty of cukes for more practice batches. These dudes are going to make it, I think. The recipe is this one, for refrigerator dill pickles from the excellent canning blog Food in Jars.