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Pickles are one of my children's favorite snacks. It doesn't matter which kind either;
bread and butter, dill, sweet, or kosher. The only problem I have is that they go too fast
around my house, and cost too much at the stores. And so, I have embarked upon a
pickling quest.
I'm not an expert gardener, but I have heard that growing cucumbers doesn't require an experienced nor terribly green thumb. In fact, my first attempt at a vegetable garden is rather pitiful, but my cucumbers are coming along just fine--- a testament to the rumor that you can grow cucumbers just about anywhere no matter how novice a gardener you are. I planted one row of cucumbers in a section that is about ten feet long. There are approximately 10-12 cucumber plants sprouting out their pretty yellow flower's now, where the vegetable will be later. It took about 5 weeks from seed to flower. Now is the time to begin to search out recipe's in anticipation of my yield. If this will be your first attempt, experiment with different recipes and pull the cucumbers at different stages of growth. You will want to pull some of the cucumber's early while the vegetable is still very young, and other's late to ensure a large pickle. You will probably have better results using fertilizer but you don't need to go out and buy the expensive bagged variety in the stores. We use rabbit droppings, which is free and efficient. If you don't raise rabbits, you should be able to find someone that does in your phone directory, or ask around at the feed store. Sometimes rabbit breeders will give it away free and other's may ask a modest price for it already bagged up and ready to go. When your pickles are ready for pickling, here are a few recipe's to try: Bread and Butter Pickles 2 quarts cucumbers, thinly sliced 6 onions, sliced 2 red peppers, sliced 2 green peppers, sliced 1/3 cup salt water Syrup 2 cups brown sugar 1-2 cups white sugar 2 cups vinegar 1 tbs turmeric 2 tsp celery seeds 2 tbs cinnamon Directions Combine cucumbers, onions and red and green peppers with salt. Cover with cold water. Let stand overnight. In morning, rinse well with cold water. Mix syrup ingredients and bring to a boil. Then add vegetables. Boil for ½ hour longer, stirring every now and then. Put in hot jars and seal. Dill Pickles 30 - 36 cucumbers, 3 - 4 inches long Go To Page: 1 2
The copyright of the article Pickle Time in Living in the Country is owned by . Permission to republish Pickle Time in print or online must be granted by the author in writing.
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