Worth's 2017 Accidental Garden.

[Worth1]

Knocking the cucumbers out.
Red hot Bread and butter pickles.
Turmeric.
Ginger.
Fennel.
Mustard seeds.
Red pepper.
Cider and white vinegar.
Sugar
The bottom two are yesterdays with the salt I omitted from today's they are good but not that good.
Today's recipe I made up.

Worth
IMG_20170709_37307.jpg

[Salsacharley]

That liquid does have a wicked looking tint to it. Are you going to eat them all by yourself?

[Worth1]

Originally Posted by Salsacharley

That liquid does have a wicked looking tint to it. Are you going to eat them all by yourself?

Yes, I make a sandwich every day for work lunch and take pickles for a morning and noon snack.
When I get hungry for something I eat a pickle.
Last Friday I had bread and water for lunch while I was working.
Two days before that it was saltine crackers and water for lunch.
The guy that works with me was flabbergasted.

Worth

[Worth1]

Anyone watch that oh god movie where that idiot had to take God's place while he went on vacation?
The part where he thought he had answered everyone's prayers and the email loaded back up again.

That is how I feel with the cucumbers and okra.
By next weekend I will have another pile to pickle.
Worth

[Worth1]

Oh yes the mystery ghost peppers are orange.
Worth

[Worth1]

Came home today and picked a bunch of smaller cucumbers and made two quarts of habanero sweet pickle halves and spears.
2 cups white vinegar.
2 cups water.
3 cups sugar.
Pickling spice.
A pile of habanero peppers.
I put some of the peppers in the solution and some raw ones in the jars.
Extra in one jar.
Made two quarts.
This weekends pickles are doing nicely and the former salty ones are mellowing out.

[Gardeneer]

My ghost peppers took off like a rocket in July. Now they are almost 2 ft tall and lots of pods down below. But so far no color. But Scotch Bonnet, Numex Sunrise have their full color. Chinese 5 color, of course there are five different colors. The amazing one is Black Pearl. They start black and ripen to a beautiful dark peach color.
Cukes and corn are history.

[Worth1]

I have a few ghost peppers getting ripe.
I think I will experiment and make sweet ghost pepper pickled okra.

Worth

[Worth1]

97 degrees humidity 37.
I get out of the truck pick a few cucumbers and okra before I even come in the house.
The temp in the house is 80 and it felt cold.
I soooo dont want to go back out there and water I'm not even going to let Smokey out.
All she does is go sit in a chair in the shade.
I will just water tomorrow morning before I go to work, it really sucks outside right now I am so sick of this heat.

Worth

[Gardeneer]

Same thing here, weather wise.
They keep saying PM T storms, scattered showers .. Nothing of that sort happens.

Today I pickled a small bottle of Chinese 5 color in straight vinegar. I use/keep it as spiced vinegar.Maybe 50 tiny peppers went into that ~~ 12oz bottle. I stuffed couple of small Cayenne in there too, for fun.
of all the peppers I have, some Alma paprika got spoiled, after becoming fully ripe. So I picked all of them. I will dry them in the oven to make powder..
I cannot keep up with okra anymore. They get big, long and woody so fast. All 3 varieties do that. They seem to continue to get woody in the frig too. I will have to blanch and freeze a bunch.

[jillian]

gosh darnoodley it's hotter than hello that's what I know. Grass is brown and crunchy, looked like a thunderstorm earlier but went around us.

[Worth1]

Originally Posted by Gardeneer

Same thing here, weather wise.
They keep saying PM T storms, scattered showers .. Nothing of that sort happens.

Today I pickled a small bottle of Chinese 5 color in straight vinegar. I use/keep it as spiced vinegar.Maybe 50 tiny peppers went into that ~~ 12oz bottle. I stuffed couple of small Cayenne in there too, for fun.
of all the peppers I have, some Alma paprika got spoiled, after becoming fully ripe. So I picked all of them. I will dry them in the oven to make powder..
I cannot keep up with okra anymore. They get big, long and woody so fast. All 3 varieties do that. They seem to continue to get woody in the frig too. I will have to blanch and freeze a bunch.

You need to pick and freeze as much okra as you can or you will be kicking yourself this winter.
Just because you are tired of it now that will go away soon and you will be wanting some.

[My Foot Smells]

Looks good. Do you have a secret to keep pickle crisp and snap? Mine always seem to go soft somewhere in the process.

[AlittleSalt]

Okra is one of the vegetables that freezes very well.

[Worth1]

Originally Posted by My Foot Smells

Looks good. Do you have a secret to keep pickle crisp and snap? Mine always seem to go soft somewhere in the process.

I have no idea sometimes mine turn out to be fails.
The other nights pickles shrunk up for some reason.
May have been too much sugar I have no idea.
They may be candied cucumbers.
The bread and butter slices look great.

Worth