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Virginia Tadrzynski Virginia Tadrzynski is offline
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Default Putting up pickles


"George Shirley" > wrote in message
.. .
> Got five lbs of cuke spears soaking in a brine bath in the crock as I
> write this. Cut off the blossom ends, also the vine ends, quartered them.
> They're National Pickling cukes, developed for pickles naturally.
>
> I'm making Dill Pickle Spears from the Joy of Pickling book, probably end
> up with four or five quart jars full. The next batch of cukes plus onions
> and bell peppers will be made into relish. Made the recipe last year and
> we, including all the descendants, enjoyed it rhinocerously. I think the
> recipe I used came from the Big Ball book but the one I'm looking at right
> now is from So Easy To Preserve, looks to about the same so the relish
> should end up about the same.
>
> We're harvesting sweet chiles and cukes about every other day, still no
> slicing tomatoes though, only the cherries. The !@#$%^ red birds are
> pecking the green toms so we put the bird netting over the tomato plants
> this morning and over the fig tree, the figs are just starting to ripen.
> Still have fig jam from last year so am wondering maybe fig wine this
> year. Who knows?
>
> At any rate, it is the hot season, supposed to be 94F today and 95 or more
> tomorrow, no rain in sight either.
>
> What's everyone doing this week?


try some 'figgy puddin' instead. about the pickles.....toss in at least 5
different kinds of hot peppers with the cukes and call them
Pentecostal...the kind that makes you sweat and claim you saw Jesus when you
bit into it.
-ginny