Last year we planted cucumbers in the small garden. We managed to get a few cucumbers but, overall, they did not do very well. I’m thinking it was a bit too shady in the small garden.
This year we planted them in the big garden. I chose the small pickling cucumbers this time and planted twenty some seeds along a trellis I tied to some metal stakes.
Thankfully, only eight seeds germinated!
This picture was taken last week and the plants have doubled in size since then. I couldn’t imagine the massive amount of cucumber plants all over the trellis had even a dozen of the seeds germinated!
Here’s a picture from yesterday…
They are reaching out to the onions and the potatoes and grabbing hold. I keep trying to weave them through the trellis but I’m thinking it’s a lost cause.
There are blossoms all over the place…
With cucumbers of all sizes…
I had my eye on several of them so that I could pick them at the precise size good for making pickles. Several rains later they were huge and there were LOTS of them, oops!
So, yesterday, after picking up some Turmeric in town, I got started on my first-ever batch of pickles.
I chose to make traditional Bread & Butter Pickles using the recipe out of the Complete Blue Ball Canning book.
They sure smelled good! Hopefully, they’ll taste as good as they smelled.
I got 5 pints out of this batch but forgot to get a photo.
I will research all the ways to use and preserve the cucumbers but if we keep harvesting a bunch of cucumbers every week we’ll probably take them to the local farmer’s market to sell along with our eggs.
Today, I made a quick salad with one of the larger cucumbers. (We ate it before I thought to get a picture!)
- 1 medium cucumber, ends removed and diced into small pieces
- 2 tomatoes, diced
- 1/4 red onion, chopped
- handful of cilantro, chopped
- salt & pepper to taste
- drizzle with extra virgin olive oil and red wine vinegar