The sunflower never came out to look at the sun. The beans didn't show up. The peas made an attempt, but when the scorching sun arrived this summer, the one pod shriveled and there was no saving it. We were told the strawberry plant would take a couple of years to have any berries, but it is still alive and growing.
Our plant winner for the garden in a glove is: The Cucumber! We picked 6 large cucumbers off the vine that took over a fourth of our deck. I think animals and heat hindered the number, but 6 from one seed is a good number.
My little M also discovered pickles this summer. Bread and butter pickles mind you, he does not like dill (takes after his momma).
So we called our pickle expert (Thanks Granny), found a recipe, and let the fun begin.
This is a small store bought cucumber we used to supplement the three home grown ones we had left.
Slice the cucumber into 1/4 inch slices (give or take a few millimeters).
Have your helper put them in a crock. If you don't have a crock, I suppose a glass dish will work, but this is how Granny always made hers ( and hers are the best!)
While you put dishes away from the dishwasher, have your helper add salt and water to cover the pickles in a saltwater bath for 3 hours.
I forgot to mention, fill it to the brim and place a heavy plate on the top to hold the cucumbers under the water.
After the three hour wait, mix water, sugar, vinegar, celery seed, and mustard seed in a large pot and bring to a three minute boil on the stove. While this is boiling, drain and rinse the slices with clear water.
Add the clean slices to the pot and stir.
Bring to a boil, but don't let it keep boiling (your pickles will get soggy).
Then place your pickles in jars and fill the jars with the juice left in the pot.
We ended up with three quarts (I didn't have pint jars) of wonderful bread and butter pickles!
We will open the first jar on Monday for the taste test. I'll let you know how it goes.