My cucumber plants had a lot of flowers, but not so many cucumbers. They are proving more challenging than my other crops. I just am not getting enough cucumbers to be worth trying a full canning attempt at pickles.
I feel like my plants are trying to sneak cucumbers at me when I am not looking so they can die off too! I swear I will be out every day just looking, and BOOM! one day there is a big cucumber, that literally wasn’t there the day before. I have had two giant version show up out of nowhere and I am sure I didn’t miss them.
I got a few little ones and a big one today, and so I decided to make Alton Brown’s Kinda Sort of Sour refrigerator pickles.
The only alteration I made was two use dill seed instead of celery seed because that is what I had on hand. I am recovering from eye surgery, so I am not into going to the store right now.
I made way too much brine, with a double batch, so I am just going to refrigerate it and save it for the next few cucumbers that come up. This three jars will add to the other two I made last week before I went into surgery.
I know my wife will be happy. She loves pickles, and I just don’t think grocery store pickles have much of a flavor at all. These do, and I am sure it’t because of the apple cider vinegar and the spices used.
I am experimenting. The first two jars I made last week, I weighed down with my sauerkraut weights, and these I am not. So I will see how it all turns out.
That’s all I am up for today. I’ll go back and nap as I let my eyes heal, but at least I will have pickles waiting for me when I am up and about again.
Garden Rat 