Casa Cat Creek has been experiencing quite the heat wave. I’ve only just now regained enough energy for anything other than moving to the basement where 28 degrees feels cool, and sitting there in a puddle of sweat to moan.

The sun has been unrelenting and the temperature has been up around — or above — 30 degrees for what feels like ages, but is probably only two weeks or so. I’m happy I’m not 9 months pregnant like I was during last year’s heat wave, but I’m not enjoying it!

However, as they say, every cloud has a silver lining, and the heat and unrelenting sun, as much as it is making the lawn brown and crunchy, the cedars wilt and me sweat, is fantastic for making cucumbers into pickles.

(It’s also great for bleaching and airing cloth diapers, so get your fluff out on the line!)

Here are my first forays into pickle making:

 

 

I’m following my mother-in-law’s recipe (as I remember it). For the pickles, add fresh dill, garlic and salt, and fill with water above the cucumbers. Add a piece of bread for the yeast which will start the fermentation process. Cover with saran wrap and the lid. Leave the jar in the sun for three days and then refrigerate.

The process is the same for the green tomatoes, only this recipe is a little spicier: Use peppercorns, red pepper flakes and bay leaves.

The jar on the right has been out for two days already. Tomorrow I’ll bring it in. The other two I just set out today.

πŸ™‚ Happy pickling!

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