Hold on, we’re pickling!

I opened up a jar because I am a fan of new pickles, or half sours, and I thought they might be at that point of young perfection.  Not yet!  Hold on! Three days is the guide, and this is only day two, reminding me that patience is one of the pickling virtues.

21 lbs. of pickles, processed 1/16/12

Tomorrow, they should be ‘ready for my close-up, Mr. DeMille’.

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