I started up the harvest-machine today, canning 4 pints of sweet pickle chips. I had turned my back on the cucumber vines, and found 22 cucumbers already too large for what I needed for this recipe. They will go to the neighbors, to me, and to my office colleagues. I have a basket prepared for the office that carries a sign: First Come, First Cuke.
Seconds before being placed into my basket....
I I selected two varieties this year, both from Johnny’s Selected Seeds, and both specifically for pickling: Alibi and Vertina.
I love this tool. It has a tiny magnet at the end, that allows you to "snick!" on to the canning bands and lids and lift them out of the hot water.
Four pints of soon-to-be pickle chips send steam into the kitchen. So pleasant on a 95-degree day!
Cooling will take almost 24 hours, but the "click" that lets you know the lid has vacuum-sealed itself comes within the first hour. A gratifying sound!
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