Do you like the taste of old-fashioned, crunchy sour and half-sour pickles? At the Chubby Muffin Community Kitchen this week, we made a batch of these wonderful pickles using fresh, local cucumbers from Pomykala Farm. Here are a few steps from the process (from a batch I made ahead at home to bring in to sample):

Washing cucumbers and soaking them in cold water for an hour to get ready for pickling.