Garlic Cloves, 6
Peppercorns, 1 Tbs.
Crushed Red Pepper, 2 tsp.
White Vinegar, 3/4 c.
Apple Cider Vinegar, 1/4 c.
Salt, 1 c.
Water, 3 c.
1. Slice cucumbers to desired the thickness; I sliced mine to about 1/8" thick.
2. Next slice the garlic.
3. Place the cucumbers and garlic together in a bowl and sprinkle with salt. Mix so that all of the cucumber is coated in salt, cover, and let sit in the refrigerator for 4 hours.
4. Rinse and drain the cucumbers a few times after the 4 hours is up.
5. In a sauce pan combine the vinegar, water and seasonings. Bring to a boil.
6. Fill a Mason jar with the cucumbers and garlic. Pour the boiling brine into the jar over the mix, can and store in the refrigerator.
R.J. wanted to plant his own garden this year and the only plants he wanted in it were ones that grew on vines. Pumpkins, watermelons, cantaloupes, zucchini, and cucumbers made the list so we bought the seeds and then did what every good farmer does, we dumped the seeds randomly into the area we had cleared. It was quite organized and well thought out.
One day we had an area bare of any vegetation and the next it was a forest of vines. It was amazing how quickly the plants grew and then how much produce we were able to pick every few days. Zucchini and cucumber were the winners and we had so many of each that we could not eat them fast enough before they would spoil. What do you do with an excess of cucumbers? Why you make pickles of course, check out my post on fermenting pickles here. I also made some bread and butter pickles from a recipe I found on Pinterest, which you can find here. I am storing all of the pickles in the fridge so that it will help them to remain crisp.
Now, about all of the zucchinis... R.J. loves Zoodles (noodles made from zucchini), Lily not so much, but I had a Zoodle factory in my kitchen one night and managed to freeze six bags of Zoodles for use later in the year. I know that zucchini does not thaw well, but I read that if you add water to the bag of Zoodles they will freeze better and not end up as mush once they thaw. I will let you know how they turn out when I thaw them, my fingers are crossed as are R.J.'s, but Lily is hoping that they all end up in the trash bin.
Making Zoodles is a fairly easy process, but doing it in mass quantity takes some time and is a bit tedious. I took up the entire kitchen table with my Zoodle set up and managed to not make too much of a mess. From there I portioned them off into gallon sized freezer bags, added enough water that the Zoodles were covered, and then stacked them neatly in the freezer. If you are interested in making your own Zoodles there is a link below for the Spiralizer I use and I cannot complain. It is easy to clean and stores neatly.
I also canned more of our green beans, they are one of the easiest vegetables to can and are a good place to start if you have never canned before; you really cannot mess up green beans.
Blog by: Libby Clem