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By SANDRA R. RICHARDSON
Extension Agent, Home Economics
This summer’s drought m^y put a damper on pickle making this year due to reduced yields.
When deciding on which pickles to make, you must consider the amount of time available. If time is limited, fresh pack or quick-process pickles are the best choice. These can be made in one to two days. Even though these pickles are quick to make, they must be allowed to age 3-4 weeks to obtain the best flavors.
Brined pickles require several weeks to prepare. The cucumbers
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