Teresa & Mike CHS - Our journal

[Mike CHS]

Thanks for another laugh and I will try that recipe next.

 

[Baymule]

Mamma Wall's pickles are great on hamburgers! Glad I can give ya' a giggle.

 

[misfitmorgan]

Well i dont know that i will try the spicy sweet pickles as i dont like sweet pickles, i didnt know pickling lime made pickles crunchy. I'm German and Prussian so we were raised on garlic dill pickles with no lack of spice.....and some pretty serious pucker power.

I will admit my german grandma made red hot cinnamon apples and snuck cucumbers in there time to time. Unless you asked she wouldnt tell you and once it was on your plate you were stuck with it so you better like both or not have any. I didnt think anyone else made red hot cucumbers lol.

I've been making quick pickles and keeping them in the fridge. Apple cider vinegar, halved garlic gloves, salt and pepper to taste, pinch of sugar so your face doesnt fall off...heat until dissolved then chill in the fridge until ice cold. Slice up cucumbers into rounds and drop in brine, store in the fridge for at least 3 days shaking or mixing the contents once a day. The pickles stay crunchy like cucumbers and have no cooked taste at all kinda like Claussen pickles.

Speaking of i found a copycat recipe for Claussen that i am dying to try but no garden this year means no pickling cukes.

Anyone ever tried baby squash? We did a couple years ago, baby pattypans and baby acorn...so so good and you eat the entire thing.

 

[Mike CHS]

This is our first year growing patty-pans but they will be a staple from now on.

 

[Baymule]

I made 2 quarts of refrigerator dills, but they won't keep like a cooked pickle. I am growing dill, so I thought, why not? I found a recipe for dill pickles with dried cayenne peppers and lots of garlic, so I'll try it.

 

[misfitmorgan]

Many of the winter squashes you can eat whole when they are tiny and really light green/yellow in color still. I just today found out you can eat young squash vines/leaves..how interesting is that!

 

[misfitmorgan]

I made 2 quarts of refrigerator dills, but they won't keep like a cooked pickle. I am growing dill, so I thought, why not? I found a recipe for dill pickles with dried cayenne peppers and lots of garlic, so I'll try it.

Really? My grandma used to make refrigerator dills and they kept for couple months. I mean we ate them a jar at a time when we visited, so storage space was a problem lmao. Same problem i have now with the ones ive been making...i make them in a 7 cup bowl and as soon as they are ready they are gone.

 

[Baymule]

A couple of months versus couple of years is what I meant. A canned pickle is available anytime, whereas a refrigerator pickle is available when you have fresh cucumbers. The refrigerator dills are good and easy to make, but I want to try dill pickles that will be good longer than a couple of months. I like canning because my produce is there for me all year long, not just when the garden is making. I have never made dill pickles, so making the refrigerator dills was a good introduction.

 

[CntryBoy777]

Many of the winter squashes you can eat whole when they are tiny and really light green/yellow in color still. I just today found out you can eat young squash vines/leaves..how interesting is that!

I must say Misfit....I haven't gotten hard up enough to give that a shot, I much prefer the fruit....but, it is good to know in case I'm starving.....
My preference on squash is crooked neck, but do like acorn and butternut too. Mom did her pickles the old fashioned way of brine, lime, sugar and spicing....she used an old butter churn and it took close to a month...I believe. They were sweet pickles and she used the McCormick pickling spice, but hand picked the red pepper flakes out of it. I thought of them as candied cucumbers....but were really good....I like it as relish in tuna, egg, and potato salads....they are great as slices on burgers too.

 

[misfitmorgan]

A couple of months versus couple of years is what I meant. A canned pickle is available anytime, whereas a refrigerator pickle is available when you have fresh cucumbers. The refrigerator dills are good and easy to make, but I want to try dill pickles that will be good longer than a couple of months. I like canning because my produce is there for me all year long, not just when the garden is making. I have never made dill pickles, so making the refrigerator dills was a good introduction.

Oh no they definately wont keep for years lol. My grandma made crock pickles for that...of course....those wouldnt last years either because we ate them all up by the time the new cukes where coming in