A few months ago I walked through how to have an urban jungle of a garden. That is definitely what my little crop has become, completely overtaking every inch of my balcony and putting out more produce than I can eat.
So what do you do when you have too much? This is what I did.
I apologize now for this and all pictures in this post and tomorrow’s, as they all come from my cell phone camera.
For me, it’s nearly impossible to have too many cucumbers. When I have them, I’ll eat one a day. Actually, I’d eat two a day if they didn’t have *ahem* unwanted consequences in large quantities. Basically, I can’t get enough.
Except, I got too many.
What’s a girl to do but to make pickles?
I made two types of pickles, both ‘refrigerator’ pickles because i have no interest in true canning. As a single girl, it actually helps for energy-savings sake to have things to fill up the fridge and freezer. Here are the recipes I used:
Homemade Sweet Pickles
8-10 unpeeled cucumbers
1 medium onion (sweet)
4 c. sugar
4 c. vinegar
½ c. salt
1 ½ tsp celery seed
1 1/3 tsp mustard seed
1 1/3 tsp turmeric
Wash & slice cucumbers. Slice onions. Put cucumbers & onions in a large widemouth jar [I used a few quart-sized jars]. Mix remaining ingredients (can warm in microwave to help sugar dissolve). Pour over cucumber mixture.
Store in refrigerator. Ready to eat in 1 day! Will last up to 1 year (or so they say…)
Homemade Dill Pickles
I used this recipe, pretty much exactly. I sliced the cucumbers long way, to make for spears. They turned out pretty well!
Tomorrow we’ll talk about those pesky little red fruit/veggies that everyone seems to like except me.