Some years I can't grow cucumbers. Between cucumber beetles, cucumber virus and squash bugs, it's virtually impossible to get a crop. But this year, for whatever reasons, my cucumbers have thrived. Possibly the last 2 years of horrible drought killed off the larvae of the pests, but for whatever reason, my cucumbers are producing a continuous supply. With only 2 vines, I can accumulate enough for eating plus making pickles. So I dug out "Mama's Sweet Pickle" recipe. "Mama," in this instance, refers to my Grandmother Harper.
I only make sweet pickles about every 3 or 4 years and make enough to last. Friends have always complimented me on my potato salad, my deviled eggs and my tuna salad. My secret ingredient is my grandma's sweet pickles. So here's the recipe and the method, in case you want to make your own.
|To keep pickles crisper, don't cut off the blossom end.
|Cucumbers in pan, pour boiling water every day for 4 days.
|Sliced and ready for the liquid.
|Sterilize the jars.
|Fill the jar with the pickles, then pour in the hot liquid.
Best gardening to you!