Jump to Recipe* This article contains affiliate links. For more information, please read my Affiliate Disclosure.For someone who loves canning, I’ve never particularly liked making dill pickles. Even though it may seem like processing cucumbers is much easier than many other fruits and vegetables that require peeling, pitting and stemming, I often feel overwhelmed by the sheer volume of cucumbers I need to hand wash, trim and prepare for pickling. And I always feel like it’s a bit of a race against time to get them done before they start to go mushy.But pickles are also one of the most rewarding vegetables to put up. You can easily fill your pantry shelves with jars and jars of pickles even if you start with only a few humble pounds of cucumbers. And pickles are extremely versatile. You can eat them as part of a platter, on burgers and sandwiches, as a side dish at a holiday dinner (or a weeknight meal), or all on their own by the slice, by the wedge or whole.Indeed, no house or homest...
