Friday, July 22, 2016
When family and friends refuse to take more, I make what our family calls "bread and butter pickles." Now I wonder if anyone ever ate them with bread and butter. Really, they are better in potato or egg salad. I use a recipe my Mom found in the red and white checked Better Homes and Gardens looseleaf cookbook. My version of this cookbook was published in 1973. The edges and spine are worn and the pages with favorite recipes have smudges from frequent use.
The pickle ingredients are basic: sliced cucumbers, green peppers, and onion. Cover the sliced vegetables with pickling salt and ice and let sit for 3 hours. Then turn on some kitchen music and wash jars. Sing as you drain and combine the veggies with cider vinegar, sugar, mustard seed, turmeric, celery seed. Bring to a boil, put in clean hot jars, screw on lids, and water bath for five minutes. Change the CD and sing with gusto as you clean-up the mess. These pickles aren't hard to make but it does take a good portion of the day. Singing helps pass the time. Mom and I made these without a food processor. We sliced the vegetables by hand, sometimes scraping knuckles or fingers. How fortunate I am to have a food processor for pickles, pesto, garlic, nuts, and other kinds of chopping.
In other garden notes, the basil tastes great while the tomatoes are late in setting on fruit. The healthiest tomato plant is growing out of the compost bins. I think this plant must be from cherry or grape tomato scraps tossed in during early spring. I'm not sure how I'll get in to harvest any tomatoes but I enjoy watching them grow. It is always fun when a plant pops up at the edge of the compost bin.
I'm knitting on a pair of socks and cast on a shawl in a pattern I've wanted to try for some time. I'm pondering my next project from yarn that has been in a storage tote for a long time. The worsted yarn project requires cooler days and a little math. Take good care of yourself and others on these hot crazy summer days.