When I worked at the Funeral Home in the 90s, I would often remark that I could see people in all states of existence:  Alive; Dead and Cremated.  It is 'kinda the same thing with these cucumbers that are overtaking my garden:  Cucumber; Pickling and In My Belly.  Or:  Seed; Cucumber and Pickle.

 

So took a sneak taste of my pickles from my refrigerator pickle experience the other night and decided they needed just a bit more pickling. Tonight, when I made burgers, took them out and had a taste.  They were tasty and all but now they seemed like they had pickled too long.  The sneak taste from the other night was much more savory and they no longer had the "snap" I like in my pickles.  Like I said before; you live, you learn.

The Chow Chows always join us for supper.  Bluto on one side of me. And Bossanova beneath me.  I swear that the next set of Chow Chows will be trained to dissappear when humans are at the table.

 

PS:  The red onions were from my square foot gardening too.  They were also too young and need a bit more time before they are really ripe. 

 

So all of a sudden I had a good crop of cucumbers and as you all know, I hate cucumbers. Found this recipe on the internet and made my first batch of refrigerator pickles.

3 to 4 large cucumbers, washed and sliced lengthwise, but not peeled

1 cup (or so) fresh dill

3 cups water

1 cup white vinegar

1/8 cup salt

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I'm a little weird.

I don't like prunes but I love plums.

I don't like wine but I love grapes.

I don't like cucumbers but I love pickles.

This is my latest batch of pickles. I will find me a refrigerator pickle recipe and enjoy the heck out of my cucumbers -er- pickles soon. This square foot gardening is what it's all about baby.