In a Pickle

In sunny Austin it’s harvest time! In my garden a lot of things get picked and eaten within a day or two.  I’m talking tomatoes, bell peppers, okra, green beans, chard, onions and soon-to-be figs.
  
However, this year’s rains created a bumper crop of cucumbers.  Which I wouldn’t want to eat in a day or two.  What’s a gardening gal to do…make pickles, of course.


Lately, I’ve been studying up on traditional fermentation methods.  I had planned to use these ancient methods because they are so full of beneficial nutrients. However, gathering ingredients {anyone have a horseradish leaf?} became an uphill battle. Scrap that for now.

Instead, I decided to take the simple route.  Thank goodness for Mrs. Wages.  So easy anyone can do it.  Just follow the directions on the back of the package.


And you get pickles.  No garden.  No problem. Most local grocery stores carry seasonal pickling cucumbers in their produce section.

So, what I am trying to say is this:  Making pickles can be simple.  And rewarding.  And doesn’t require a garden.


Now, I do have a confession to make.  I have occasionally neglected my cucumbers in the garden.  This is the result…


Notice the one on the left – see how it is somewhat flattened.  It was growing between the fencepost and the fence board.

And, I’m not alone in my cucumber neglect.  I snapped this picture at the San Antonio Botanical Gardens.  Even an entire gardening staff couldn’t keep up with the cucumbers.


Where veggie gardening is concerned, you win some and you lose some.  Daily, I deal with limited water, squirrels, birds, raccoons, insects, and {at least for me} time.  It is amazing I get one tomato a year.

So, an occasional weird veggie is par for the course.  I can usually think of other uses for veggie disasters.  For instance, these teenage mutant ninja cucumbers will be used for target practice.