Tuesday, July 01, 2008
Strawberries And Cucumbers!
Both are coming in fast and furious, now, and I am very happy.
Everbearing Strawberries-- every day now, I get no less than a nice bowlful of berries, and the promise an even larger bounty in the days to come.
Pickling Cucumbers are rolling in now! This is harvest is from yesterday and today.
It's pickle time! I'm going to make some Crock Pickles. Some call them "Three-Day Pickles," I call them "About A Day-And-A-Half Pickles," as I can't wait, and they taste great after only 36-hours. They are SO colorful, crispy, and spicy... DAMN, this is the BEST time of year! Almost as good as "Radish-Eating" Time!
Here's the recipe:
For a 1-Gallon Deli Jar
1. Stir 1/2-cup of Kosher Salt into 1 gallon of boiling water to make brine.
2. Place a handful of fresh, snipped Dill in the jar. Use enough dill to cover
the bottom of the jar.
3. Cut the ends off the Cukes, and go a little "Psycho" on them to perforate them
a bit.
4. Add a bulb's worth of garlic, and some hot peppers (optional, but, I really
like that spice!) I cut a big slice through the Peppers to release the flavor.
5. Cover with hot brine, and cover with a lid or small plate, or some plastic wrap
secured with a rubber band-- just keep the crap and bugs out.
6. Let stand a room temperature for 1-1/2 to 3 days depending on your taste prefs.
7. Keep refrigerated after 3 days.
So, I ran out just now, and pulled a Garlic bulb and shucked the cloves, snipped some Dill, and some small hot Peppers. I've got my Deli Jar mouth-down, and the lid, boiling in water to make sure that it is very clean as I type. Oh, my these Pickles are SO good, and LOOK!-- EVERYTHING is out of the garden!
Here's a pic of the finished jar of "3-Day (1-1/2 day) Pickles." It's getting dark out. Tomorrow, I'll replace the pic with one in better light. They are beautiful!To Top Of Main Page
Labels: Easy Recipe, Gardening, Harvest, Pickles
