This week’s pickling.

There are lots of cucumbers to harvest and preserve now. They are growing fast to the extent that I’ve had to throw many that were too big on the compost. We have also tried pickling shredded carrots which I haven’t done for years. I think we are approaching some sort of record.

These are sitting in a corner on the floor of the kitchen while the bacteria growth gets going for about ten days. Then they will be taken down to the food room in the cellar for storage and aging.