Posted on 12/27/2013 12:25:05 PM PST by greeneyes
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You should find a relish recipe and can that, though instead of canning as pickles and then making relish, if relish is all you want.
I make salsa out of my canned jalapenos because I also use the canned jalapenos sliced with fried chicken, and sometimes other stuff.
/johnny
Some of the korean dishes she cooked, she labeled in Korean. She's gonna make me learn to read that... ;)
Sadly, she was on her way elsewhere, and couldn't stay. Obviously, if I'm on FR.
/johnny
This is a first try for me. Planting time is through March 15th for South Texas, which I’m assuming is because we get so hot, so fast- they must like cooler/ more moderate temps. I don’t have the impression they’re very finicky.
I got my information here
and my seeds, here
I chose Green Globes because they’re recommended for Texas & I’m a newbie...a “For Dummies” type of newbie. They’re supposed to take 80, 85 days to maturity.
My harvest dates have been off, so far; taking longer than they were supposed to take. I am growing in raised beds & containers (3x6, 3x3, 5 gal, & the large tubs with holes drilled in them)- so I don’t know if this is why they’re taking longer. I’m wondering if I’m being too stingy with fertilizer.
greeneyes is going to find her relish recipe and put it on here. I’ll use it.
/johnny
My daughter loves ‘lemon cucumbers’. Not sure if they’re pickleable. They don’t last that long at my house. She eats 4 or 5 of them at a sitting. Cold, with salt and vinegar. Pick them when they’re the size of a small lemon.
I usually grow marketmore, straight 8, or one of the bush cucumbers for slicing/eating. Haven’t gotten around to making pickles. IIRC my mother uses the ‘homemade pickles’ variety for her pickles.
The best slicing varieties I’ve grown are ‘summer dance’ and ‘sweeter yet’. Those are hybrids but tasty nevertheless. I usually look for something with disease resistance to the foliar diseases. It being hot and humid here from April till the end of September.
YMMV, of course, always.
I've read up on the extraction of nicotine, and it's not worth it to me. Ground tobacco scrap works ok for a pesticide, and smoking works for me. I don't need the liquid version for e-cigs.
/johnny
I read about Lemon Cucumbers about an hour ago - they can be pickled. I’ll copy your info. Thanks,
Marcella
The tomatoes came from a volunteer plant. I must have dropped one tomato and the seeds came up. It was a Roma plant, but sure was good.
Here’s a question: How do you decide how many of each plant to plant? Do you plant a row because you have that many seeds or do you plan how many plants you want growing of that particular seed? Those of you who have planted for years, know how much of “x” to plant - how did you decide that?
I have ordered these cucumber seeds for pickles and pickle relish:
Homemade Pickles Seeds, National Pickling, Carolina.
Did you ever locate that plant that produces shotgun shells? When you do, ping me. Damn 12 gauge shells are getting expensive.
5.56mm
I determine how much space I have. Look at the package and see how much space a mature plant will cover and then measure your prepared bed. There are also guides about how large a family certain veggies will feed. One year I planted too many tomatoes (although I didn’t think there could ever be too many tomatoes).
After giving pound and pounds of tomatoes away, canning lots of salsa, eating tomatoes until I turned orange, and trading a crate of tomatoes for 2 Sunday brunches at a local restaurant, I still had tomatoes that rotted on the vine! They all ripened at once, and I had an abundance of tomatoes. I should have planted them 2 weeks apart over the course of a month.
Pessimist by policy, optimist by temperament.
/johnny
/johnny
We plant willy-nilly in little starter pots and give away our excess. Worked out great last year! One of the local preachers took all of our excess and passed them out to people who disn’t have enough things to plant.
Those are GOOD! I planted those a couple of years ago because I think they were marked as "early ripening" which is a bonus around here with our short summers. I'd never had them before, and I was very impressed with them.
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