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joshhyzer

Par Member From Southeast
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    Can I sig this? - streets

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    Jukeshoe
    I hear that. Our whole yard is organic, which means I manually remove chit like poison ivy from my bushes every year. Why can't the deer eat that? :rolleyes:

    I think the exception is we accidentally planted a gifted tomato plant that was Monsanto. Whatever. :\
    Jukeshoe
    We were going to double our raised bed space but ended up not because of uncertainty surrounding the plague. Definitely going to invest in a better fencing setup next year, too. Going through all the daily work only to see critters get there first is demoralizing. :\
    Jukeshoe
    Watch out for v that guy. :| Trouble for sure. :|

    You gardening this year? How's it going? Things aren't so hot this time around...tomatoes, cukes, and carrots (a little of the dill, too) are getting wailed on by the wildlife, despite our fence...fawns keep hopping it and going to town. Despite upping the number of cuke plants this year, we're already way behind last year. I'm hoping they rebound, I want pickles.

    Ever find a dill pickle recipe you like? Willing to try new things.
    Halcón
    Not really. Everyone I know who makes good salsa is the type that just says, "You add this, and that, and some of this..." Nothing is really concrete. I'll ask around, though.

    (Not gonna lie, we typically eat salsa verde at my house, so that's also why I'm not sure.)
    Jukeshoe
    I don't pre-salt.

    Which type(s) of cucumber(s) are you using? I've done several different types and it really makes a difference. National Pickling variety is what I used this year. Not only did I get a bumper crop, but they're the right size/crispness (if picked and processed promptly) for pickling.

    Other variety cukes I've used have turned out with varying results, none of which were as good as this year's batch of National Pickling cukes.

    Hope that helps.

    Did you pickle them eggs?
    Jukeshoe
    I tried several different recipes this year. All pretty standard stuff. IIRC towards end of season ended up going more with apple cider vinegar over white.

    Typical brine: 2 cups vinegar, 2 cups water, 2 Tbsp pickling salt, 1 Tbsp sugar, several large heads of home-grown dill, 4 cloves garlic, 2 tsp mustard seed.

    Riff on that ad nauseam. Sometimes I'd throw in a random hot pepper (like halbenero) for a bit of spice. Tried jalepenos but they added too much acidity and assy-taste-ness. :p
    Jukeshoe
    Nope. I don't even think I've eaten a pickled egg.

    Tons of cukes and occasionally something like beets or whatever.

    The pickles I made this summer/fall mellowed so nicely, I've really been enjoying them lately!
    TheOtherBill
    Wow, just wow. Bill Self needs to retire, I don't think any KU team has lost 3 straight road games in the last century...
    TheOtherBill
    I made need to change that bet to baseline plastic...

    I think I have a 6/10 Ringer in the box somewhere
    BennettUA
    Ahhhhh. He loves that place. Gets the brisket on the weekly. Poor Bucky's, just can't keep their customers satisfied without brisket.

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