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A thing of Beauty...

9/4/2014

5 Comments

 
...is a jar forever.    

That's right, I said JAR.  As in this "little" beauty:

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Isn't this the most beautiful jar ever?
Yes, that is a GIANT JAR.  His name is Yum.  In his previous life he was a two & a half quart pickle jar.  In this life, he is the protector of the fruits of our labor.  By labor I mean our garden.  Or as I like to call it, the cucumber patch.

Technically we grow tomatoes & carrots there too, but really we just grow the cukes.  Here, see for yourself.
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Okay, bad example because the toes haven't been harvested yet, but you get the point.
Anyway, I recently posted a picture of one of our first cucumbers of the season on facebook.  It (believe it or don't) is pretty typical (as far as size goes) for our garden.  We plant two cucumber plants each year & usually get at least four to six dozen cucumbers a season, which we share with neighbors & friends.
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The banana is of average size & used solely for size comparison. It will shortly sacrifice itself to provide banana bread for the ohana.
One of the many things I do with all those luscious cucumbers is make pickles.  Refrigerator dill pickles to be exact.  A huge favorite in this house, as evidenced by the size of Yum.

Today the Squab stayed home (day two actually) from school because of a killer migraine.  After taking him to the doctor & filling his prescription for extrastrongpleasemakeitgoaway pills, we came home, had lunch & rested for a bit.  Then he said he wanted to help me in the kitchen.  (Proving once more that he is my son, he said that cooking helps him relax, which in turn helps defeat the evil migraine.)

We made pickles!  In Yum!  Below you'll find the process & if I can find it, a link to the recipe.  Enjoy!

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Fresh dill, red pepper flakes, Alaea (Hawaiian pink) sea salt, minced garlic & whole peppercorns.
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Here we have The Squab showing off his knife skills.

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Layers of thick chunks of cucumber & spices make Yum happy.
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The final topping of seasonings before we add the liquids.

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White vinegar added, then top it off with water.
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Shake & place in the fridge for at least a week before consuming. Yes, there are two bottles of wine behind my Greek yogurt & V-8 juice. I "cook" with them.
Recipe
5 Comments
Lynne link
9/5/2014 12:26:22 am

Now,........when my last cucumber is long gone, do I get this inspiration!!! Must try and save this idea for next year.

Reply
Stuffed with Aloha
9/7/2014 11:43:26 pm

Sorry! We just started harvesting, otherwise I would have posted sooner. ;)

Reply
Tina Kratzer
9/5/2014 07:47:27 am

I also grew cucumbers this year and they were HUGE!!! I do not like pickles so I just ate them. can't remember how many we got but it was more than I could eat so I also shared them with friends and neighbors. Hope to grow them again next year.

Reply
Stuffed with Aloha
9/7/2014 11:44:56 pm

The first year we did a garden we tried artichokes. They were gorgeous, but not much by way of edible harvest. The next year we did cucumbers & they grow so well here that we have now been doing them for nine years now.

Reply
Lynne link
9/5/2014 04:50:09 pm

Our cucs are all over now. Will try this tho next year. We have eaten an awful lot of plain old cucumber in salads and sandwiches. Luckily the dogs love 'em too.

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    More about "ME"

    Aloha my name is Clare! My main job title is Mom, but I'm also an artist, crafter, avid experimental cook & occasional rabid baker. I live in Idaho with my husband & two sons (the "we" or "us" part of this website), but was raised in Hawaii. Feel free to explore our pages as we grow & change.  Mahalo! (Thank you)


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