Truly, these pickles only appear before you because I’m dead tired. Been working on a house all week and I’m a tad unused to hours of physical labor every day. It’s a good tired, I guess. There’s overdone tired and there’s muscles kind of achy but in the well-used and getting stronger way, and it’s the latter.

But I think I’m just about ready for a few days’ respite for them to rest and repair.

Truth be told, I canned these last year. They’ve got a good crunch, and the recipe’s right out of the Ball Blue Book. The raw pickles just get covered in hot brine and processed in a hot water bath.

Well, soon we’ll have a visit to probably the only Japanese restaurant in a 100-mile radius, and a neat and fast bachelor chow dessert. Happy cooking.