What did you do in the garden today?

[Rick589]

Did you plant a particular variety you like? I'm always looking for good recommendations!

This year I planted ‘Boston Pickling’ that we bought from Baker Creek. I usually over plant cucumbers, well I actually tend to over plant everything, because I want to stock a large supply of kosher dills for the year. These cukes have been making some good pickles when matched with the recipe I settled on after several years of experiments

 

[Rick589]

I got to weed today. I was covered in sweat after first 10 minutes
Got my first lima bean harvest

Wait! You actually got limas to harvest?

 

[Rick589]

I stomped on it. I have no mercy in my heart for hornworms.

Or potato beetles or their larvae. Or asparagus beetles or their larvae. Or Japanese Beetles or their larvae.

I was always impressed with how stout and sturdy horn worms are.

 

[Rick589]

Oh, I forgot to mention that we’ve been “enjoying” the Canadien wildfire smoke. I think it’s improving a little since I haven’t needed my rescue inhaler today for the first time in 3 days. Wah!

Appears as though you’re getting enough of that smoke to smoke a ham.

 

[OnlySympathy]

matched with the recipe I settled on after several years of experiments

You can’t say that without sharing

 

[Rick589]

Appears as though you’re getting enough of that smoke to smoke a ham.

Of course, it would be Canadian bacon.

 

[Rick589]

You can’t say that without sharing

Well……..Ok. This is for refrigerator pickles, I’ve never processed them so I’m not sure how they’d fair doing so.

3-4 pounds of cucumbers or so (on the smaller size side)
6 cups of water
3 cups cider vinegar
1/3 cup dry minced onions
6+ cloves of garlic, minced(more is ALWAYS better)
1 TBSP minced dry garlic
1 TBSP mustard seed
1/3 cup canning salt
1 TBSP dill weed
1 TBSP dill seed
1 TBSP peppercorn
2 Tsp red pepper flakes, or to taste.

Bring to boil, let cool, pour over pickles to completely cover them. I usually let them sit on the counter for 3-4 days before moving them to the fridge.

 

[OnlySympathy]

Well……..Ok. This is for refrigerator pickles, I’ve never processed them so I’m not sure how they’d fair doing so.

3-4 pounds of cucumbers or so (on the smaller size side)
6 cups of water
3 cups cider vinegar
1/3 cup dry minced onions
6+ cloves of garlic, minced(more is ALWAYS better)
1 TBSP minced dry garlic
1 TBSP mustard seed
1/3 cup canning salt
1 TBSP dill weed
1 TBSP dill seed
1 TBSP peppercorn
2 Tsp red pepper flakes, or to taste.

Bring to boil, let cool, pour over pickles to completely cover them. I usually let them sit on the counter for 3-4 days before moving them to the fridge.

Thank you!! I will have to try it

 

[Rick589]

Thank you!! I will have to try it

Good luck. Hopefully your taste will align with ours.

 

[OnlySympathy]

My trellis is not even close to big enough for the loofah