Pickling project: completed. The results won't be available for at least a week, but I couldn't wait to share some pictures because I think that these pickles are ridiculously beautiful. All of these pickles were based off of a New York Times Cookbook quick dill pickle recipe, so they will be ready to eat in about a week and will last for about a month with out being vacuum sealed.
All of the produce came from the Wallingford Farmers Market. Green and yellow wax beans, heirloom tomatoes, orange and purple carrots, pickling cucumbers and a mix of green and purple cabbage are melding with fresh dill, garlic, a variety of dried herbs and a few Serrano peppers. 10 quarts jars are chilling in the fridge, waiting to be opened and devoured. Results to come soon.