Our cucumber tunnel is booming this year (Asher's words). Something about the dry heat, bottom watering has helped them thrive. We have been picking daily for the last week and every other day the weeks before that and made so many batches of pickles.
The boys love hanging out in the tunnel, sad to think that we will need to make it taller next year, Asher has grown.
We do hope to make some kosher dills for winter, but thus far we have been enjoying batch after batch of live pickles. They don't last long around here and the boys love making them.
Sometimes we cut them.
But mostly they are whole cucumbers.
Make a bucket of water salty like the ocean, the boys love doing this. Add spices (great use of garlic bulbules). Submerge cucumbers, let sit out for a day 24-36 hours until it is bubbling, and then put them in the fridge. Eat as the bright green color fades.
Our cucumber tunnel is booming this year (Asher's words). Something about the dry heat, bottom watering has helped them thrive. We have been picking daily for the last week and every other day the weeks before that and made so many batches of pickles. 
The boys love hanging out in the tunnel, sad to think that we will need to make it taller next year, Asher has grown.
We do hope to make some kosher dills for winter, but thus far we have been enjoying batch after batch of live pickles. They don't last long around here and the boys love making them.
1 comment:
Oh, this is such a lovely post.
It really made me smile and now I've decided to try some mini cucumbers next year too in our vegetable container garden.
Your photography is heartwarming and has such a lovely mood1
Warm greetings,
Sas
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