In June, I planted cucumbers, as I always do. Shortly after the plants came up, they were eaten by rabbits. I cursed the bunnies and replanted, certain that there would be no cukes in my garden this year. Boy, was I wrong. I ended up with nine pickling cucumber plants and four slicers. Now I am harvesting every day, and even still, there's always a cuke that hides beneath the leaves and grows to be a big fat monster.
|Granted, my hands are small, but still!|
Today I pickled at least eight pounds of cucumbers. I like them garlicky and dilly, fermented or fresh.
Here's my pickle inventory so far, minus the jar of sour dills in the fridge. In the foreground, today's fresh garlic dills. In the background, a crock of sour dills ferments, to be canned in a week or two. And on the right, two quarts of spears ready to start fermenting.
After this, I think I'll have to get creative. Luckily, this year, the monster cukes won't go to waste. The pigs love them almost as much as they love watermelon.