Virginia Tadrzynski wrote:
> "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
>
>
Neither of us nor our kids can handle hot stuff anymore. I even quit
making my own hot sauce. When I run up on a pickle recipe that calls for
hot chiles I just leave those devils out.