Yes, true! This is my little slice of Heaven on earth.
Now that the threat of severe weather has passed (two dry days in a row again!) and I now have enough Cucumbers to weigh in at 8#, I am making a batch of Pickle Relish, today. I am down to my last two jars, so it’s time!
Cukes are all ground up and mixed with Kosher Salt, then they sit for 2 hours, then I drain them, then I add all the other spices, sugar and vinegar and cook them all down together. Then can them in 1/2 pint jars - which I still need to dig out!
This makes enough to last us for a good 2 years. I don’t do cukes in a big way unless it is Pickle Relish Season. Additional cukes will become Bread and Butter Pickles, which are our favorite.
The two varieties I grew this season are doing really well. I am growing ‘Tasty King’ and ‘Burpless Supreme’ both from Jung’s. The ‘Tasty King’ looks more like a traditional pickle with the bumpy skin and some prickliness. The ‘Burpless Supreme’ is long and slender and smooth, but not as long as the English Cucumbers. It is nice and sweet and is pretty much ‘burpless.’ We had some on our salads with dinner last night. It stays nice and straight, so would make good spears if I end up motivated to can some.
I usually grow ‘Diva’ and ‘Summer Dance’ or ‘Sweeter Yet’ just for eating but I knew I was using these for specific products this season, so that prompted the change.
Same reason I planted TWO pole supports of Pole Beans - it’s a Dilly Bean Season, too.
Weather? Temps have dropped like a rock - into the 60’s and 70’s - and no sun for the next week or so, either. Not good news for the tomatoes. :(