06/06/2026
I share this every year but this year, I’m using green light cucumbers. I love a crunchy, crispy pickle. I haven’t had any success canning pickles. So, I buy my favorite expensive pickles, keep the pickle juice, slice the blossom ends off my pickles, spear them, and pack them in the jar. Within about a week, I have pickles. I usually do this about 4 times with the same brine. (If you like a spicy pickle, throw in a jalapeño. So yummy!)