Pickle cucumbers from July 2018
We grew 99.9 pounds (no kidding-- I needed another 0.1 pound) of cucumbers in 2018 so we made 13+ gallons of pickles, mostly fermented, but some vinegar pickled. I brought up this jar from the basement today.
Next to it is a jar with just one pickle left in it. I was going to transfer some from the unopened gallon to a smaller jar for the fridge. Then I will grate up some pickles to cook into borscht and put the remaining pickles in the basement.
These pickles were tastey, with a "cleaner" taste to them than others I've made. I want to up the amount of Pickle Crisp, though, as they aren't crisp.
Both jars have notes attached as to what went into the pickles, and the dates, of course. Since I'm still learning I want to have some clue as to how I might have luck to reproduce the better "recipes". Of course, some of that is out of my control, depending on which microbes happen to be in the ferment and the content of the foods being fermented. Vinegar pickles are definitely more consistent.
I pretty much bought up all the gallon jars in the local thrift stores over the last three years. Sorry about that if you were looking for one. :(