Sunday, August 12, 2012

We've all been there

That moment when the harvest starts to get away from us.

Time to begin preserving or experience loss. I bought a new pickling crock this season, expressly for icicle and dill pickles. My Harsch crock, despite aggressive scrubbing and cleaning, smells perpetually like sauerkraut. The crock has spoken. I have been defeated. So here's my new beauty from Ohio. Made in the good ole USA. Buy American!

I'm sure it's unnatural to love pickling crocks the way I do. But they do cheer me so.

Inside, icicle pickles begin their 10 day brine. They'll be on the table for Thanksgiving, which should make a certain family member very, very happy.

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