Dave2, Forgot to say that for the sweet varieties I just keep them in one of those plasic disposable dishes with a snap-on lid. The sweet dills I do in glass jars. Here's the link for them in case you ever want try them... slightly sweet, and spicy - recipe only makes 2 quarts. *If you ever do try the sweet dills, don't crush all the seeds like the recipe says - they still get plenty of flavor and you don't have the mess of crushed up stuff all over your pickles to contend with.
Also, my favorite cucumber both for eating and for pickling is the Burpless cucumber... simply because it grows longer but keeps a thinner skin and the seeds stay much smaller too. Versus the "pickling" cukes... short, thick skin and the seeds will get too large inside them in a hurry unless you pick them quite small.
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Today's Featured Article - What Oil Should I Use? - by Francis Robinson. I keep seein this question pop up over and over again in discussion groups all over the web. As with many things there are often several right answers and a few wrong ones. Some purist I'm sure will disagree to no end with what I will tell you but most of us out here in the real world don't really care do we ? Some of them only bring their noses down out of the air long enough to look down them anyway. If you are like me you are only doing this old tractor stuff because you enjoy it. You
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