Another one hit today. The nice folks down at the local farm stand called to let us know our pickling cukes were in today so we swung down and grabbed them at lunch.
After work I ran over to a buddies house who has some grape leaves and picked a bunch of those. The tannin in them helps the fermented dills stay crispier.
25lbs of cukes, 2 heads of garlic, a whole lot of dill and a bunch of grape leaves later we have ~4+ gallons of pickles pickling (oh and plus some lacto culture - I've had better luck using a culture than relying strickly on luck.. This time I'm using a commercial culture from a friends tank, but have made my own from a sourdough culture as well).
The "extra" (muhahaha loml accused me of planning, she might even be right) grape leaves went into a batch of dolma's which are stewing away on the stove in their olive oil and lemon juice bath and will be dinner tomorrow (and probably the next day and the next day.. if you're making them.. make them ).
We don't do the pickles every year, probably more every other year on average.. but we do do the dolmas from fresh leaves at least once a year.
What's your crazy summer project you do somewhat regularly?