Since the beginning of March, I have been nurturing my garden that I planted from seeds. Yes, my tomatoes did arrive as small plants, but the rest of my garden began from seeds.
Since we built our raised bed garden, and transferred the “now plants” to their new home, I have babied my garden, and kept a very close eye on my crop. If it doesn’t rain, we water the garden twice a day, and I make daily visits to look in on each plant, and check on the progress.
My visit to the garden this evening made me smile. So much progress has been made. My Romain lettuce is ready to be picked, tomatoes are on the vine. I took a picture of a green bean, and before i knew it, the Little Miss had picked it and eaten it.
I made my way over to the cucumbers, and low and behold there were four, ready to be picked.
Walked over to visit with the Señor jalapeño, and one was ready to go.
I brought in today’s crop, and decided to make some quick pickles with the cucumbers. Here is the recipe that I follow:
Quick Pickled Cucumbers
4 kirby cucumbers
1 Tablespoon salt
1 1/2 cups water
1/2 cup rice wine vinegar
1/2 cup sugar
1 bay leaf
4 whole allspice berries
Slice the cucumbers into 1/4 inch slices. Put the slices in a colander, toss them with the salt, and let them stand for about 30 minutes.
Meanwhile, combine the water, rice wine vinegar, sugar, bay leaf and allspice berries in a medium saucepan and bring to a boil. remove from the heat and let cool.
Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a jar, and add the pickling solution; they should be completely covered by the brine. Put the lid on the jar, and refrigerate for 3 to 6 hours before serving. The pickled cucumbers will keep in the refrigerator for up to 5 days.
As my garden crops come in, stay tuned for more recipes and tips!
MAGGIE W. says
This recipe sounds delicious and easy to do. Thanks!