How did we get those so-so pickles? Sometimes, life gives you more cucumbers than you need! In summers past, we shared our favorite ways in which to put cucumbers – especially large ones – to use. However, one can only use so much pickle relish (as yummy as it is) and the refrigerated cucumber salads do indeed have a limited shelf life. So, in the hopes of not having them go to waste, we pickled many cucumbers which were, in all honesty, not ideal for canning. The result was a portion of my pantry that consisted of pickles that I was not excited about putting on our table, let alone sharing with guests. Lesson learned…it’s too time consuming to put up food- especially if it requires water bath processing – that isn’t in its prime, no matter how tempting!