Earlier this year my husband and I decided to grow our very own veggie garden from seed. This is a task neither had done from start to finish before, and we were eager to learn how to grow our produce together. We knew we wanted cucumbers to be included in the garden. Our eventual plan-jars upon jars of homemade pickles.
It turns out that cucumber vines grow quickly, but the cucumbers themselves grow sporadically enough that we weren’t able to fulfill the dream of jars upon jars, rather just one lonely jar. I wish I could photograph how good cucumbers smell when you first cut into them. Especially ones grown from seed, entirely organic with no chemical sprays. It is almost as if the love and heart put into keeping the plant alive all that time gets ingrained in the flavor and freshness.
We have a family recipe for amazing sweet garlic dill pickles. It is Chet’s grandmother’s recipe and a family treasure. Some things are better left secrets, so I’m not going to be able to share the recipe with you all here, but I have been given permission to give it out if individually asked. 🙂
Now that the pickles have been made and photographs have been taken, it is time for Chet and I to test our will power and wait the few weeks until we can munch on them. It takes time for all the flavors to marinade and for the pickles to absorb the mouthwatering flavor. Enjoy the photos!