The Trouble with Pickles

Not Tribbles, but Pickles. The trouble with dill pickles, specifically: the pickles have to rest and, well, pickle in their jars for at least two weeks before they’re ready to eat. At that time, if the pickle recipe didn’t work or if I messed it up somehow, it’ll be too late to go to the farm markets and buy pickling cucumbers. They’ll be out of season. Meanwhile, I’ll just hope the new-to-me-recipe for dill pickles is successful.

The trouble with canned tomatoes (diced or chopped, in my kitchen) is that the preparation takes a long time and a lot of effort. Dig out the stem, blanch and peel, chop, and then pack tightly into a jar. All of that happens before I can even consider putting the liquid in the jars, checking the head space, and then actually processing in the hot water bath canner. On top of all this, I have to hope that I packed the tomatoes tightly enough to avoid the perfectly functional but perfectly ugly Fruit Float.

The trouble with bread and butter sweet pickles; my food processor cuts the pickles too thin, so I have to cut them by hand. The food processor just died, so I’m glad cutting the pickles by hand is my usual routine. This one is really no trouble at all.

The trouble with salsa is similar to the trouble with canned tomatoes. Last weekend I convinced Chuck to join in the preparation of tomatoes, onions, and peppers. Since he is the main consumer of salsa in the house, it was only fair. Thoughtlessly rubbing his eye after dicing a jalapeno pepper? Well, that was only careless. Ouch.

The trouble with troubles in general? Not much, really. All of these problems are easily solved. All, that is, except the dill pickles. Two weeks from now, people, I will know if the new recipe is my go-to for dill pickles. Waiting…waiting…

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