On 6/20/2011 10:21 PM, Serene Vannoy wrote:
> You were going to be so impressed with my photos today. Piles and piles
> of fat, gorgeous cucumbers—twenty pounds of them! A whole head of
> garlic. A gorgeous, fresh bundle of dill. A pile of the cut-off blossom
> ends from the cucumbers. And a couple views of my five-gallon bucket
> full of future pickles. It was gonna be great.
>
> And then I deleted the photos off the camera without telling my computer
> to import them.
>
> Ah, well.
>
> I will take pictures when they're pickles. I used this recipe:
> http://www.uga.edu/nchfp/how/can_06/dill_pickles.html with a few more
> garlic cloves and none of the optional pickling spice or dried chiles.
>
> Serene

We keep our house at 80F during the air conditioning season, which runs
about ten months of the year here, and at 70F during the winter, or what
passes for winter with us. Probably why everything grows a fuzzy
accompaniment when we try to ferment anything. Good luck with your
pickles and don't feel bad about deleting the pictures, I've done that a
time or two myself.