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Post by RpR on Aug 14, 2013 14:48:30 GMT -5
I planted about a month ago, cucumbers after I found an old pack and thought, I might like a few slicers.
Well they did not come out of the ground till about two weeks ago, and now look like they should if planted in in mid-May on June first.
Will I get cucumbers out of this or just vines.
They have a trellis which they seem to be ignoring.
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Post by 12540dumont on Aug 16, 2013 18:44:33 GMT -5
RPR, I normally start a patch of late cukes at the end of July. Because now of course, the April ones are all dying now. I think if you have 2 months till frost, you should get some, especially if you have any kind of heat. But, I wouldn't break out the canning equipment
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Post by steev on Aug 16, 2013 21:49:47 GMT -5
Isn't the canning equipment already out? It's fruit and tomato season!
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Post by 12540dumont on Aug 19, 2013 18:23:47 GMT -5
The tally so far: 1 case elderberry jam 1 case strawberry jam 2 cases dill pickles 2 cases fermented pickles 2 cases b&b pickles 3 cases relish 1 case elderberry syrup 1 case bbq sauce 1/2 case pickled okra (about to go in the canner) 1/2 case zippy pickled green beans. 3 cases tomato sauce
Grapes are here, so tomorrow I start with concords, and then onto the rest. I think I'm going to make pepper jelly, juice and of course, grape jelly. Florida John's Aji Amarillo peppers are really putting on beautiful peppers. I still have to do salsa and tomatillo enchilada sauce!
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Post by raymondo on Aug 20, 2013 2:38:37 GMT -5
What are zippy pickled green beans?
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Post by 12540dumont on Aug 27, 2013 14:51:49 GMT -5
Zippy Green Beans, I got the recipe from the Pickle Lady in NYC.
Green Beans (Topped and tailed)
Per Qt Jar: 2 garlic cloves 1 scalliion 2 strips red bell pepper A fresh dill head or 1 tsp. dill seed/weed 1/2 t. pickling salt 3 hot peppers (This year I'm using Joseph's yellow paprika peppers, last year I used Ancho's and 1 Habanero) 1/2 t. mustard seed 5-6 pepper corns (or if you don't have mustard seed and pepper corns substitute 1 T. pickling Spice)
Vinegar (don't mess with this ratio) Bring this to a boil 5 cups red wine vinegar 4 cups water
Put all the spices in the bottom of the jar, vertically pack the green beans and peppers (I do these in pints, not quarts, so I get 2 jars per recipe). Pour the vinegar brine on top the green beans, run a knife around to release the bubbles).
Process pints: 10-15 minutes (depending on your type of green beans/French Filets 10 - fatties at 15). Process Quarts: 20-25 minutes. ADJUST for Altitude (not attitude). These must be done in a rolling water bath if you intend to store them on the shelf.
The more colorful your peppers, the prettier this looks. One member of my CSA says that they sat down to lunch and ate the entire jar. We use these in winter, with pickled beets on top of a bed of chopped cabbage. I reserve the liquid from the jar and make dressing from it. You can add up to 10 peppers without screwing with the pH. I advise caution depending on how hot your peppers are. Dar has some that I think you could just pass lightly over the jar and you could still end up with a 2 alarm fire in your mouth. John in Florida's Aji's make this recipe eye watering and not for sissies.
I'm a chili wimp, so I'll stick with Zippy and leave actual Spicy to someone with bigger muscles.
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Post by raymondo on Aug 28, 2013 6:06:47 GMT -5
Thanks Holly. Looks good.
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Post by steev on Aug 28, 2013 20:01:33 GMT -5
I've done the basic dill-bean thing with green cherry tomatoes; think I'll try the Zippy with long-beans and Aji Amarillo chiles; are those "evict-your-intestinal-parasites hot"?
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