This variety is called homemade pickles. I waiting until the first hot day of summer, which was June 8. I poured 1/2 cup of complete organic fertilizer into three spots each, then mixed it up with the soil. Then I billed those three spots up into low mounds 2 inches high and 18 inches wide. Then I watered the soil. After watering I pushed my fist deep into the middle of the hill and laid 5 seeds on top and sprinkled dry soil over. I DID NOT WATER until they sprouted, then I watered. As the days got hotter I laid down straw and watered wider and wider around avoiding the stem and the leaves. They just made the first male flower today. I’ll side dress fertilizer tomorrow. Hoping to can a years worth of pickles
The plants in front of them are called huazontle, a Mexican vegetable related to lambs ears.
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You have a go-to pockling recipe? Fermented or vinegar?
No I don’t have one. In the past I have used the one in the Ball jar book and it’s been good. Fermented or vinegar? I’m not sure I guess what the difference is. I think I make a brine of salt and vinegar and then can them and leave them for a few months before they are ready. Is that fermented?
That’s vinegar pickled.
Fermented is like old world barrel pickles. Salt brine, and leaves the cucumbers in the brine a few weeks until ready to go. Something you’d have at an old school deli.
Neat! I’ll give it a go then. I think I’ll have plenty of cukes this year
Nope, fermented pickles are just brined in salty water and rely on naturally occurring bacteria to convert sugars into acid to become sour. Very easy to do and requires no canning or additional processing, you should try it
Que ricos los huazontles! Mi mamá los hace rellenos de queso, capeados y sumergidos en caldillo de jitomate.
Yum! Hook us up with a recipe please!
I don’t understand what’s happening here. Help.
