What Time Is It?

Why, it's pickling time!

Ya think?!

With my cucumber plants seemingly spitting out tons . . . well, maybe not tons . . . of cucumbers, I'd say it's time to make some yummy pickles.

I'll be using Lisa's recipe for sure.  

Picture from Pickles and Cheese Blog

Everyone in my home loved pickles made with Lisa's recipe last year.

And I may try another recipe that will "put-up" the pickles for a longer shelf life.

I'll probably do some freezer pickles as well, using this recipe:

Frozen Cucumbers

1 cup onions

2 cups sugar

1 cup vinegar

1 tbsp salt

1/2 tsp celery seed

Mix together all ingredients and pour over sliced cukes.  Place in frig for 24 hours.  Stir occasionally.  Put cucumber mixture into serving-size freezer containers and freeze.  Remove from freezer approximately 20 to 30 minutes before serving.

You take these out of the freezer about 20 to 30 minutes before serving, and the pickles/cucumbers make a cool, crisp and refreshing side dish.  I can literally eat an enire container of these standing at the kitchen counter.

I'm also having quite a prolific crop of jalapenos so far.  Typically, I make jalapeno jelly, which I will most likely do again this summer, but I'm going to try making some pickled jalapenos too.  

I had some store-bought ones this past weekend for the first time mixed into scrambled eggs.  

Mmmm . . . delish!  

Why hadn't I noticed these before in the store?  I can think of all sorts of yummy ways I could use pickled jalapenos.

Now, I'm just patiently waiting for ripe tomatoes; that is, if the nasty stink bugs will stop chowing down on the few ripe ones in the garden.

Gross!!!

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