This recipe belongs to our friend Deb, though I use English cukes because something about the dark, slick skin appeals to me in a bread and butter pickle. They are absolutely delicious. I will be making these weekly while cukes are in season.
And jam. Oh jam. I didn't get to strawberry pick myself this year, but my dear friend Jennifer generously sent a few pounds my way. It was just enough to make one delicate batch of jam using a mix of recipes from Canning For a New Generation, which you should just get right away if you don't already have it. It's a combo recipe using mostly the "high yield strawberry jam" combined with the lavender recipe later in the chapter. It's also a bit lemony, which I love. It's floral in just the right way, enough to taste but not overpower.
Today we will celebrate the 4th right, with a family cookout and then the symphony and fireworks at East Park in Worcester in the evening. I don't love celebrating holidays in this postponed form, but this year it will just have to do…and the tasty canned goods are certainly a consolation.