What’s a gardener to do with nearly four pounds of White Wonder cucumbers? Cucumbers that were, oh, less than spectacular for eating? Why, ask the Endurer if he’ll do some canning on a 90-odd degree Sunday afternoon, of course.
Your intrepid gardener will let know how they taste in a month or so, but for now, here’s the recipe:
White Wonder Garlic Dill Pickles
6 c. water
4 c. white vinegar
1/2 c. kosher salt
pickling spice ratio
2 parts mustard seeds to 1 part black mustard seeds to 2 parts fennel seeds to 2 parts peppercorns to 1 part whole coriander to one part allspice seeds and a few juniper berries.
1) Boil water, vinegar, and salt with some of your pickling spices
2) Put a clump of dill, 2 cloves crushed garlic and the remaining pickling spices in your canning jars. Cram in as many cucumber spears as tightly as possible.
3) Pour in boiling brine, leave a half inch head space, cover, and process in boiling water for 15 minutes.
Plants On Deck 
Instead of facing that 90 F weather over a boiling canner, I’ve switched to making fermented pickles! Very easy, but I’m eating them too fast to determine what their end date is. Easy Fermented Pickles
I’m sure I’ll do some hot water bath pickles for keeping a bit later in the summer, though.
The Endurer totally thinks this is a great idea.