Posted on 01/01/2026 5:52:41 AM PST by Diana in Wisconsin
The MONTHLY Gardening Thread is a gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.
If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.
This thread is a non-political respite. No matter what, you won’t be flamed, and the only dumb question is the one that isn’t asked.
It is impossible to hijack the Gardening Thread. Planting, Harvest to Table Recipes, Preserving, Good Living - there is no telling where it will go - and that is part of the fun and interest. Jump in and join us! Send a Private Message to Diana in Wisconsin if you'd like to be added to/removed from our New & Improved Ping List.
NOTE: This is a once a MONTH Ping List, but we DO post to the thread all throughout the month. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time.
Pls add me to your list!
Thanks
Clapping madly till my hands hurt!!
Says for my area: “Frost is infrequent in your area, which means that your growing season may not typically be restricted by fall frosts.”
I’m safe...
Best wishes for a happy, healthy and prosperous 2026, from New Zealand.
Its OK...My daughter came back from New Year sleep over and there was some leftover Kringle!
Resource Link for this December's Thread
A good New year to everyone who Contributes and Enjoys this thread, and especially to Hostess of this thread, Diana!
(Mistress of Hounds and protector of animals! (Mostly!)
Hi all. Happy new year from Tennessee. Was wondering if anyone has any secrets to getting amaryllis bulbs to rebloom? I dutifully did my research regarding getting the bulbs to go dormant, then storage, then repotting. Lots of beautiful foliage but no blooms Any suggestions?
That is not an ugly sweater!
I’ve had boneless ‘Country Style’ pork ribs in the crock pot all day. They smell wonderful.
Beau got called in to plow late in the day, so that’s out the window for supper tonight. They usually get a bite to eat after plowing, so I will just have leftovers and we’ll have the ‘ribs’ tomorrow.
I KNOW he’s mad because I KNOW he wanted to just lay around and watch football tonight. For some reason the word ‘NO’ is not in that man’s vocabulary. (Actually, lucky for me, LOL!)
Done! Welcome! Look for PINGS on Saturday mornings. :)
OMG! Those are awesome, LOL!
West Michigan here. I leave the bulbs in the same soil, kick them outside for the summer. Bring in the garage for fall to start drying out, put in a cold closet indoors in the dark. Take out usually mid January unless some are early. I bring in and set in a dark warm corner. NO water, no repotting. I wait on that until after they are done blooming. Works for me. If you water too soon the buds will not emerge you will only get leaves. When the buds start emerging they get just a little water to keep the soil and roots moist.
“I’m safe...”
LOL! Maybe not from Hurricanes, Tsunami, high tides, rabbits & rats and other land-locked critters! ;)
Saying it better and shorter is never repot when they wake up. Everything is stored in the bulb to get blooms. Repot sometime in early summer.
Thanks for the compliments but you’re ‘misguided’ on the Kringle. The BEST comes from Racine, Wisconsin. :)
They ship! $4 off orders right now - PLUS they have their seasonal EGGNOG Kringle available! Wheeee!
My faves are the Cherry and the Almond. Official State Pastry of Wisconsin! *DROOL*
2026 Diet? Whatever...
Ping to Post 47, Mom! Help is on it’s way, Murrie!
In my experience, failure to bloom is usually due to three things: The bulb itself is planted too deeply in the pot*, or not enough fertilizer once it wakes up again in the late summer/early fall for a winter bloom, or not a long enough ‘chill’ where you just ignore it for months on end and then remember it before it’s too late, LOL!
*This happens with spring garden bulbs, too. (Tulips and Daffs, etc) If bulbs aren’t divided and moved (or shared!) after so many years, all that extra mulch of soil or straw or whatever else the wind blows in (leaves), the bulb thinks it’s planted too deep and will put up leaves but no blooms. Be ruthless with spring flowering blubs - and Amaryllis! ;)
But! “Be kind to our web-footed friends, for that duck may be somebody’s mother!” ;)
(Too many years spent at Summer Camp, singing around the camp fire, LOL!)
You ‘beet’ me to it. :)
We call audibles with meal plans all the time. Being flexible is so necessary sometimes.
I used to be afflicted with that disease of not being able to say “no”. Ran myself ragged for years. I hated disappointing people. Then one day, yet another person called for my help, and out of desperation, I had a moment of honesty, and told them I’d love to help, but I just didn’t know how to fit one more thing in my schedule.
After that first time, it got easier. I’m still not good at it, but I’m better than I was all those years ago.
It’s very kind that Beau is helping others, especially in this weather. Just remind him gently that sometimes it’s ok to say no. I have to remind my husband sometimes, too. Just a nudge every now and again.
By the way, the Hoosiers are really exciting to watch tonight. I’m super happy for them, and hope they continue to play like this. I’d like to see them win the whole thing!
Leftover Pickle Brine Is Liquid Gold — Here’s How to Use It, According to a Pro Pickler and Chef
Whether you’ve made your own pickles or polished off a store-bought jar, don’t toss the juice. Pickle brine is worth its weight in gold, and the reason why is quite simple. “A pickle brine is acid and salt, plus whatever spices you have in there, and acid is in almost every single recipe to balance things out,” explains April McGreger, a fermenter and chef at The People’s Kitchen of Philadelphia and author of Jam On! Everything You Need to Know About Canning and Preserving. That means you can essentially use pickle brine almost anywhere you’d use an acidic ingredient like vinegar or citrus juice.
Of course, not every brine is interchangeable, but McGreger notes that you can use sweet or bread-and-butter pickle brine much the same way you’d use a classic dill pickle brine, adding more seasoning to taste. “It’s no less versatile, really. You just have to think about whether you want that flavor profile in your dishes,” she says. Whatever brine you have on hand, here are five ways to use every last drop.
Make another batch of pickles
Yes, you can simply make quick pickles again by using the leftover brine as your pickling liquid instead of vinegar (do not use the brine for canned pickles, as this practice is unsafe and can lead to botulism). However, McGreger notes that the acidity in the brine will be more diluted, so you’ll want to taste after 24 hours and season again with salt, vinegar, and spices to your liking. She’ll usually reuse the brine once or twice until it loses its luster — she uses it once for cucumbers, which are naturally watery and will dilute it, and twice for heartier vegetables like carrots.
Whisk it into a tangy dressing
For years, McGreger tried to reverse-engineer the sweet, tangy dressing her mom made for a corn salad, and eventually learned the secret: pickled red pepper brine combined with a little mayonnaise. Dill pickle brine is even more versatile. “You can literally use pickle brine the way that you would use lemon juice or vinegar in a dressing and it’ll make for a garlicky, slightly herb-y vinaigrette,” says McGreger, adding that you’ll want to hold back on adding salt until tasting it, since the brine is already salty.
She suggests adding a splash of dill pickle brine to the dressing for coleslaw, potato salad, or tuna salad. You can also simply combine the brine with melted butter to make an easy topping for roasted or boiled potatoes.
Use it like hot sauce
Think of pickle brine like a vinegar-based hot sauce, says McGreger. “It has that seasoned acid but it’s not spicy,” she notes. Add a dash to soups or stews that need a little boost of flavor; the acidity will brighten and enhance the existing flavors. Use it as a seasoning for scrambled eggs and tacos, drizzle over greens, or use in place of lemon juice in dips or spreads like hummus and mayonnaise. McGreger’s favorite shortcut dip is equal parts tahini and pickle brine. “It makes a really delicious easy dip for veggies, and you can throw some herbs in there,” she says.
Use it to brine meat
McGreger will often use pickle juice to brine poultry like chicken thighs or turkey breasts. “I sometimes cut the brine with buttermilk if I don’t want it to be as vinegar-tangy,” she says, adding that buttermilk has a tenderizing quality and can also help with browning. Place the meat in a gallon ziplock bag, and add your brine to cover; if you’d like, season with herbs, a pinch of salt, black pepper, and a little sugar (this can also help with browning) to taste.
If you’re just using pickle juice, McGreger suggests you keep your meat in the brine for at least two hours but no longer than 12 hours; if you use equal parts pickle juice and buttermilk, you can keep it in the fridge overnight or up to two days. You can also use a pickle-buttermilk brine to make irresistibly crispy Pickle-Brined Fried Chicken.
Add it to a cocktail
Pickle brine is here for all your savory cocktail needs. “For a Bloody Mary, I usually substitute almost all of the lemon juice with pickle brine, and then I’ll finish it with a wedge of citrus at the end to give it a little fresh citrus flavor,” says McGreger. “The brine is really doing a lot of the work of seasoning and adding that acidic punch.” Naturally, pickle brine also works well in a Dirty Martini. Instead of using olive juice, replace some or all of your dry vermouth with your favorite pickle brine — McGreger loves a spicy green tomato brine. And if you don’t want to dirty a shaker, picklebacks are always a good idea.
https://www.foodandwine.com/leftover-pickle-brine-11871288?utm_source=firefox-newtab-en-us
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