Summer: Day 4

Summer: Day 4

 

My garden is overflowing…so much so that Harry is going to make a squash stand in front of the house instead of a lemonade stand.

And today, we started Day 1 of the 8-Day Pickle Making Process. I went to my mom’s house to do it, and I’m using her kitchen because it’s a whole thing. I never knew. Also, I don’t even like pickles. But I’m making them, because I have a shit ton of cucumbers growing in the yard, and I think this is what you’re supposed to do when you live in the country.

I have no idea. I’m figuring this out as I go.

The Days

7 Responses to Summer: Day 4

  1. Brigid says:

    All you need to do is hold out until August 8, and then you can celebrate National Sneak A Squash On Your Neighbor’s Porch Day in ample fashion.

  2. Jennifer says:

    I usually just make bread & butter pickles because they take no time at all, and they’re just so darn tasty. Best way to eat – on buttered toast with breakfast, with a cup of strong, hot tea.

  3. Barchbo says:

    Hey, I’m pregnant – tell Harry to start a pickle stand and I will drive down and keep him in business! I’m even eating dill-flavored potato chips these days. Or, pour some salt on that bowl of cukes and I’ll buy those, too.

  4. Cindy says:

    What’s an 8-day pickle? I might need this recipe, if it ever gets warm enough for my cucumbers to grow here.

  5. Lise says:

    My husband’s the gardener that goes overboard. I learned to can a lot!!! I wish he grew berries, then I wouldn’t complain so much. Canning is a lot of work when you have an abundant garden!! Good luck!

  6. heela says:

    i was going to write this recipe up for the squash but then i remembered it was actually a cold cucumber soup my mother used to make almost every friday during the summer when i was a kid.
    i’ve started making it last year too and it’s perfect in the summer when you’re not exactly hungry but still want something good and quick to eat. serve really cold with some nice nutty bread.
    very fast and easy:
    - peel and slice up a bunch of cucumbers (i used about 7-8 medium ones), an onion and you can even stick in a squash.
    - put everything in a pot and fill with water, just to cover. add salt and pepper and cook until soft (it’s pretty quick).
    - when the cucumbers are soft, pour out most of the cooking fluid and save for later.
    -with a stick blender (i think that’s what you call it) puree the cucumbers until smooth.
    - combine a couple of cups of buttermilk with about a cup of the cooking fluid and pour into the pot.
    -reheat but don’t boil. add some salt if needed.
    that’s it. chill. gulp.

  7. mommag says:

    Try this…my mother-in-law calls them sweet and sours.
    Thin slice cucumbers and a white onion (about 4 cucumbers to 1 onion)
    In a pot on the stove, mix equal parts white vinegar (5% acidity) and white sugar. You will need enough to cover the cucumbers and onions. I usually use 4 cups vinegar and 4 cups sugar for this many cucumbers & onion. Bring mixture to a boil. When mix comes to a boil and the sugar is dissolved, pour over the cucumbers and onions. If it is not enough to cover them, boil some more vinegar and sugar. Let mix sit until cooled, then refrigerate for 24 hours. We usually put them in canning jars to save space in the fridge. They will last a couple of months in the fridge, but ours never make it longer than a week before we’ve eaten them all! I don’t like pickles either, but I love these. Good luck!

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