"We want pickles, Mommy." - they said.
"Please, please, please." - they said.
Those words were endearing back in January when I was planning our garden. You see, we don't even like cucumbers. But pickles? Pickles we like.
And so, I figured 8 little plants would give us plenty of cucumbers for pickles for the unforeseeable future.
Instead of plenty, I clearly meant millions of cukes.
And the unforeseeable future really meant during the apocalypse I'll be eating pickles. The best freaking pickles I've ever eaten. But you can only pickle so many pickles before you are pickled out.
After 70 quarts of pickles, I ended the madness and pulled up the plants. There will be no more pickles.
Send help. I'm drowning in vinegar. And then buy a jar of pickles.
About Our Pickles
Our pickles are made the day of harvest to ensure they stay crunchy and crisp. Every batch is salted and iced to suck out all the extra moisture that makes most homemade pickles mushy. Inside each pint jar, you'll find chunky 1/4" pickle chips or hefty spears, plus whole spices and herbs!
Every 16 fl oz jar is properly canned & preserved for your enjoyment whenever the craving strikes. We recommend eating your unopened pickles within one year or opened pickles within six months for best taste.
Bread and Butter Pickles Ingredients: Cucumbers, Vinegar (White and Apple Cider), Sugar, Shallots, Salt, Mustard Seed, Celery Seed, Red Pepper, Turmeric
Spicy Dill Pickles Ingredients: Cucumbers, Vinegar (White), Onions, Jalapenos, Salt, Sugar, Cilantro, Garlic, Mustard Seed, Coriander, Dill, Black Pepper, Fennel, Red Pepper
Pickled in July 2019