Last year the cucumbers never grew. This year they are coming on strong!

Michael makes great table-top crunchy pickles. He gathered all the necessaries: salt for the brine, fresh dill and garlic, grape leaves, and of course, the cukes. (I'll post a recipe with proportions soon).

The dill thinnings-the roots didn't make it into the pickle jar

We often buy pickles by the gallon, conveniently leaving us with large jars. After packing the jar and pouring on the brine, Michael loosely fits the lid on.

The bowl is to catch any overflow from the pickling action.

After a day or so (depending on ambient temperature) the pickles start to work.

We've been having weather in the 90s...good for pickles and cooking outdoors. After three days, you "test" one (eating it is the favored method), and if they are pickled in the middle, they go in the fridge. If not, let sit another day and test again. Refrigeration slows the pickling process, and so a gallon of pickles can theoretically last up to five months if refrigerated. I've never seen a gallon of pickles last even one month in my family...hence the excitement over having cukes AND dill AND garlic AND grape leaves coming ripe all at the same time.

Bonus photo of the day: our wee helpers avoided being added to the pickle jar. They like to preserve themselves.