Tuesday, June 27, 2017
Cucumber harvest to make pickles + crookneck squash harvest
The recipe was very simple: I boiled 2 cups of water with 2 cups of distilled white vinegar and 3 tbsp of pickling salt and some garlic powder and black pepper. After sterilizing the jars and lids and boiling the brine, I cut up 6 pickles that were still young. I put the sliced cucumbers in the jars, adding the dill and mustard seed separately to each jar then adding the brine. Push the cucumbers down into the jars as to remove any air bubbles. Afterwards make a water bath to process the pickles for 10 minutes.
Additionally today I harvested three small crookneck squash. I had been picking them when they're much larger, but at that stage the skin is tougher.