Wednesday, June 17, 2009


A testament to persistence. After many years of trying, finally, I grew an actual crop of cucumbers! There are even extras.....enough to eat fresh, make sauces, make pickles, give away and feed to the chickens.
For these pickles I used one of the packets I received in the mail from Tipper at Blind Pig and the Acorn.
These pickles were very easy to make. Heat water, vinegar, and the seasoning packet, pour over the cut and prepared cucumbers, allow to return to room temp. Pack pickles in jar and then top with vinegar, water and seasonings. I didn't can these pickles. They'll be stored in the refrigerator. After a few days of setting, We'll give them a try.
Since I was a little girl picking cucumbers in my Grandmother's garden I have been eating pickles this way....Peel and slice cucumbers. Place cucumbers in a jar and add 1/3 water and 2/3 vinegar add some salt and pepper. Store in the refrigerator and eat with sandwiches, salads, dinner or as a cool snack. Byron and the girls gobble these up.
The peppery pickles in the two jars are made with cucumbers and peppers from the garden. I did can these. They were really good before I canned them. After canning them they became on the mushy side. Hmmmm.....I'll have to try something different next time. You can see the beautiful crop of heirloom tomatoes I am picking. The butternut squash are even getting ripe. I'm already starting to plant second crops in the raised bed garden. One blessing of New Orleans is the long long growing season.
Cherokee tomatoes ripening on the windowsill. I have to harvest most of the tomatoes just as the start to turn and allow them to finish ripening inside. If they are left to ripen outside the stinkbugs suck them dry. Ughhh Stinkbugs....the bane of the summer.


Sandy said...

Wow! That's QUITE a crop you've got there! Being in the cold (and, ahem, RAIN) up here we're into sweet peas, lettuce, strawberries and garlic scapes. Hopefully with the 21st summer will decide to arrive. It's been struggling to make it into the 70's recently. I'm getting crabby and so are my plants! Soak up some sun for us!

Pony and Petey said...

Hey Kristi...would you mind sharing your tomato preservation choice?
Do you follow the Ball Blue Book?

Hot water bath? Pressure cooker?

Do you add lemon juice and/or salt?

What varieties of tomato products will you can? Juice? sauce? salsa? diced? stewed with green peppers?

Basically, share whatever is in your head about tomato perserving, if you have the time and are willing!!

Thanks = ))

JeanSkirtGirl said...

Great job look good!

Tipper said...

Kristi-so glad you could use the packet : ) and your tomatoes look so yummy. A few of mine are almost ready to pick.

Libby said...

Hello. Your tomatoes and cucumbers and pickles look wonderful! I hope my cucumber plants are as prolific as yours!

I've tried a few recipes from a cookbook by Linda Amendt (Blue Ribbon Preserves) and she recommends low temperature pasteurization for pickles to maintain crispness. Here's a link to a description of the process.