Sweet (n’ sour).


Yes, this is how I spent my Sunday evening: making pickles. Twenty jars of pickles. Dill pickles, bread n’ butter pickles, and brown sugar pickles. Some are for Christmas gifts, and some are just for Josh… who ate another two jars last night.

Come to think of it, maybe I shouldn’t be facilitating that. I’m pretty sure four jars of pickles a week exceeds recommended sodium levels.

Once again, the garlic in the dill pickles has turned blue. It did so about 10 minutes after I poured in the hot vinegar. It will return to its normal color in about a week. I wonder what makes it do that?

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