I love this time of year - putting food by is a much loved activity for me. As a child, I loved helping put up pickles, and tomatoes, and corn, and relishes, and pickled beets, and bread and butter pickles, and lots, lots more. We'd work hard all day and sometimes late into the night. There'd always be a bit left over - not enough to fill a jar, so we would "have to" eat it.
Put up sauerkraut and pickles today. Open crock sauerkraut. Got the recipe from the Wild Fermentation book by Sandor Ellix Katz.
These pickles started out as the huge Hmong cucumber in the photo below. Egads! half a cuke filed a quart jar. These cukes are h-u-g-e!! For size comparison, the tomatoes are medium sized.