It doesn't matter what or where I plant, every year there are some things that flourish, some that produce a mere "meh" and the few plants that were an absolute waste of my time.
This year the squash/zucchini and cabbage have been a total waste. We got two very large zucchini when we came back from AL, and the vines are now dying and what veggies are on them are rotting before they mature. So frustrating!!
And the cabbages...ugh! Between the geese sticking their heads through the fence and munching away and the worms devouring the outer leaves, there's not a lot left to be desired! I went ahead and pulled 2 small heads yesterday. And by small, I mean the size of my fist. I knew if I didn't there would be nothing left.
The corn, which I've never had a lot of success with, actually did okay this year. The French green beans, tomatoes, and zipper peas are doing okay, though the butterbeans and pole beans are just now beginning to flower, so who knows if I will get anything or not.
But the four cucumber seeds I planted. Oh my! I normally don't plant cucumber because Bobby doesn't like them , except in pickle form, and this was the first year we actually needed pickles.
Mom's 10 Day Pickles
Ingredients:
1 gallon jar
10 medium cucumbers
7 c sugar
1 qt vinegar (5% acidity)
5 T salt
2 T pickled spices
2 tsp celery seed
1 square of cheese cloth
Directions:
Wash cucumbers. Place in a gallon jar. Cover with boiling water and leave for 24 hours. For the first 5 days, drain the water every 24 hrs and replace with fresh boiling water.
On Day 6, drain water. Slice cucumbers. Place pickle spices and celery seed in the cheese cloth bag. Tie. In a large pan, boil the sugar and vinegar. Once boiling, toss in the spice bag and leave for a little bit. Pour everything over the sliced cucumbers.
Days 7-9, pour the syrup out of the jar (but not the cucumbers) into the pan. Bring to a boil and pour back over the cucumbers.
On Day 10, drain the syrup into a pot. Pack cucumbers into canning jars and prepare lids. Bring syrup to a boil. Toss the spice bag. Pour syrup over cucumbers. Seal and process.
Once the jar I started today is done, I'm thinking my pickling for the summer will be over. Any remaining cucumbers will have to find a different home. Enough is enough!
This year the squash/zucchini and cabbage have been a total waste. We got two very large zucchini when we came back from AL, and the vines are now dying and what veggies are on them are rotting before they mature. So frustrating!!
And the cabbages...ugh! Between the geese sticking their heads through the fence and munching away and the worms devouring the outer leaves, there's not a lot left to be desired! I went ahead and pulled 2 small heads yesterday. And by small, I mean the size of my fist. I knew if I didn't there would be nothing left.
The corn, which I've never had a lot of success with, actually did okay this year. The French green beans, tomatoes, and zipper peas are doing okay, though the butterbeans and pole beans are just now beginning to flower, so who knows if I will get anything or not.
But the four cucumber seeds I planted. Oh my! I normally don't plant cucumber because Bobby doesn't like them , except in pickle form, and this was the first year we actually needed pickles.
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Left to Right: Pickles started today; pickles ready for spices and cutting; pickles already cut with spices
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Ingredients:
1 gallon jar
10 medium cucumbers
7 c sugar
1 qt vinegar (5% acidity)
5 T salt
2 T pickled spices
2 tsp celery seed
1 square of cheese cloth
Directions:
Wash cucumbers. Place in a gallon jar. Cover with boiling water and leave for 24 hours. For the first 5 days, drain the water every 24 hrs and replace with fresh boiling water.
On Day 6, drain water. Slice cucumbers. Place pickle spices and celery seed in the cheese cloth bag. Tie. In a large pan, boil the sugar and vinegar. Once boiling, toss in the spice bag and leave for a little bit. Pour everything over the sliced cucumbers.
Days 7-9, pour the syrup out of the jar (but not the cucumbers) into the pan. Bring to a boil and pour back over the cucumbers.
On Day 10, drain the syrup into a pot. Pack cucumbers into canning jars and prepare lids. Bring syrup to a boil. Toss the spice bag. Pour syrup over cucumbers. Seal and process.
Once the jar I started today is done, I'm thinking my pickling for the summer will be over. Any remaining cucumbers will have to find a different home. Enough is enough!
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