I hate to say it, but I’m pretty sure my days of canning are over. Or at least on pause for a while.
I’m not opposed to doing it again, but I learned something pretty quickly after our big garden and endless canning motivation back in Kentucky – we can’t eat it all. Especially when it is jam, or jalapenos, or relish.
Salsa we did a pretty good job of polishing off, but the rest of it? It was just too much to have around or even to give away.
These days my time is spent making small batches of jam in a saucepan and popping it in the fridge, versus a water bath for long term storage. Same goes for pickling – it is small batch quick pickling all the way.
Growing up we always had cucumber salad in the summer made with a sugar and vinegar dressing.
I still make a similar version, but with a bit less sugar. Occasionally I throw in other veggies which is how this salad came about.