Pickles, leather, pickles

Today was a good day for preserving.  We put away four pounds of pickles and a bit of squash. We don't eat a lot of pickles, so four pounds is pretty good for us. I put two pounds into a jar to ferment and canned the other two. Shari made some bread & butter pickles the other week. Basically, we are playing the pickle field for now. I'm glad to say that I still like squash-leather. It is going to let me free up some much needed space in the freezer. That space is probably going to go to beans and to a fall crop of broccoli that is coming on much earlier than I anticipated. 

Fermenting pickles

2 Cups of Squash comes to this

Update: squash leather

It is mine, all mine! The other members of the house tried it and then decided that they didn't care for it (to put it nicely).
It is very sweet and seems like the real deal.
It took about 8 hours at 140F.