‘Tis the Season
Here in the foothills of North Carolina, by mid-June my garden is in full swing.
Spinach season just ended, sugar snap peas and kale are winding down, tomatoes are ripening on the vine…but green beans, summer squash and cucumbers are coming in quicker than we can eat them!
I’m finding a lot of innovative uses for squash, freezing bunches of green beans and dehydrating extra tomatoes, but what to do with all the cucumbers?
Why, pickles, of course!
You may have thought you need pickling cucumbers to make good pickles, but that is absolutely not true! This recipe uses regular slicing cucumbers, harvested between 8" and 9" long. They’re cut in half before being cut into spears, so they fit nicely into wide mouth pint jars.
But first… where did that saying, “in a pickle” come from, anyway?
Read the full article on Medium for free, here...
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