Two weeks ago the preservation pals took advantage of the last of the pickling cucumber crop and made a large batch, about a dozen quart jars, full of kosher dills with mini onions on top. Tomorrow the (minimum) wait shall be over and testing on our newest pickles will commence.

We cut down the sugar, doubled up the spices and dill for these. The cucumbers were bought at Country Farms, an excellent fruit and vegetable stand in Edmonds, WA. The pickling spices were from World Spice, one of Preservation Shell's favorite spice merchants, and the onions from Pike's Place Market.

I can't wait to try these. I think they'll be our best yet.