I love pickles. When my mom and I went grocery shopping at the beginning of the summer, I rushed to the pickle aisle. Upon discovering me, she almost endured a small heart attack before asking "you're not pregnant, are you!?". No Mother, who says I have to be preggo to enjoy a pickle?--what an awful and misunderstood stigma that a Claussen pickle has to be associated with. Pickles are everyone friendly, knocked up or not.

Since I'm becoming quite the farmer and living off the land, why not make my own pickles. Plus, my cucumbers are latching onto everything in sight (my tomato plants, trees, small children) and I need a good reason to harvest 'em. So, I've acquired a nifty, little, sweet pickle recipe from a friend. All you have to do is shove 'em in the fridge for two weeks and they're ready to munch.

I have never pickled anything. The only thing I think that should be pickled is, well, pickles (hence the name).  The pickled beets, pigs feet, eye balls, etc. in the grocery aisles just seem to float in their jars like something from a Potions class at Hogwarts, aka they skeeve me out. I never saw myself as one to pickle anything, but I suppose there's a first for everything. I'm going to document my pickling experience with pictures from my high-tech Blackberry, 3.2 MP, camera (note the sarcasm if you missed it). Here we go.

Ingredients: