I mostly used this recipe, except I added a bit of pickling spice to each jar ’cause that’s how I roll.

I bought eight pounds of pickling cucumbers at The Farm at $2 a pound.

I put the cucumbers on ice and put in some Hank Williams (Senior, please).  I gathered my ingredients.

I peeled a ton of garlic.

I began to prepare the cucumbers while the canner heated up.

I ended up cutting the cucumbers to get them to fit in the jars.

I added the brine to the jars, and processed the jars in two batches.

After two hours of work, I had twelve jars of pickles.

I already cracked into a jar, even though I was supposed to wait eight weeks.  They’re good, yes, but a bit flabby.  I really wanted super crisp crunchy pickles.  The more reading I do, the more I see that some people do not process them in a hot water bath at all, so essentially they are uncooked.  This is perhaps what I should have done.  Also, while the pickling spice looks very nice in the jars, I feel that the spice is a bit much.  And they need way more garlic next time.

Guess I’d better start eating them so I can make more.