pickling cucumbers in my garden. Let's just say that the plants have been quite abundant. Every 4 days or so I get a bunch of cucumbers (maybe 7-ish pounds). That has meant a lot of pickles. My husband doesn't like relish (and neither do I) so I didn't even bother making any.
And, since this is my 1st year of canning, I really don't know what kind of pickles I like. I do know that I don't like bread and butter pickles, though. So, I've been experimenting with a bunch of different dill pickle recipes. I label them all (A, B, C, etc) so that when I taste them, I know if I want to continue making them or not.
The thing with pickles is that you can't really eat them right away. They have to sit for about a month before you eat them. I cheated and cracked open a jar after only 2 weeks. They were very vinegar-y. Not so good. I waited 2 more weeks and they were much better. Because of this delay in tasting them, but then how rapidly the cucumbers were growing, I have no idea if my pickles are good or not.
If you see the list on the right side of my blog, I've made a ton of pickles. We are up to our asses in pickles. But, because I haven't tasted them all, I hesitate to give them away. I take pride in my homemade goods, and I don't want a reputation for crappy pickles. I want to be known for my kickass pickles.