Pickles!

We've had so many cucumbers, I thought it was time to do something with them. I googled a no-cook pickle recipe, snuck off to the store, and got pickling.


I also pickled a small jar of jalepenos and banana peppers. These are all "refridgerator pickled". While they have to be kept in the fridge, they're also ready to eat after 24 hours. I'll let you know how they taste.

On a side note, my summer tomatoes are doing great so far. I'll be transplanting them to their buckets this weekend.