It took us about a year to finish the pickled vegetables that we made last summer. It was such a success that we decided to do it again this year. We streamlined the process and focused on cucumbers and jalapeno peppers this year. Also, we used the canning process to make a shelf stable product. The fridge pickles were good, but they took up too much valuable territory. This time, we can tuck away these jars in the pantry and use them when we need them. In a couple of weeks, we'll find out if these turned out successful or not. Until then, let's just admire all these pretty jars...
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