Cucumbers have been making their way into our kitchen by the bagful and I'm loving every second of it.  Over the last week, I've made another double batch of lacto-fermented dills, and a couple quarts of beautiful tiny refrigerator dills (actually, my youngest daughter played a big part in putting these together).  One of the bags of cukes that we got were overripe and HUGE.  I chopped 4 of them up and made traditional style sweet (bread and butter) pickles, and tried my hand at yet another recipe passed down from Oma.  "Geschmorte Gurken" is a braised stuffed cucumber recipe where you hollow out the seeds and use the cukes as little bowls to stuff with savory (Paleo-friendly!) filling.  And we still have more cukes so we aren't quite done yet!


Lets start with a little project I did with my 2-year-old daughter while her sister was at camp.  She was so excited to help (EAT) the little cucumbers that I had gotten specifically for pickling that I thought it was wise to just let her immerse herself in the process.  She did great and now we have 2 quarts of beautiful refrigerator dills to snack on.