I found some beautiful fresh Persian cucumbers yesterday and made a full jar of my 3-hour bread & butter pickles. Today, there’s only half a jar left. You can make pickles using the traditional small Kirby cuces but Persians work just fine too, and they are available all year round. Mediterranean markets usually have the best ones. So today’s lunch will be a salmon sandwich on my multi-grain no knead bread with a bowl of these refrigerator pickles on the side, and a whole wheat double chocolate chip cookie for dessert. I should have just enough homemade pickles left for tomorrow. Click here for the recipe. – Jenny Jones
Hi Jenny,
Please add me to your email list manually. I signed up a couple of weeks ago
and have not received any emails from you. I tried to sign up again, but it says I’m already signed up. This is not the first time this has happened so if you find a free moment (ha), please do so manually. Love your blog and your recipes.
Thanks if you can help me.
Diane Richards
You are subscribed but I do not send many emails because I don’t post a lot of recipes. You haven’t missed any since I am taking the summer off but after that, don’t expect more than about one a month.
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