I am sure I have the most generous readers here. Thanks to all the experienced gardeners who have offered to mentor our inexperienced gardeners. Michelle, thanks for your comment. I'll partner you with Jules in Alabama. Jules would you contact Michelle please. I just have one more request for Nicci in Sydney who would like a permaculture mentor. If you can help, let me know. And that's it for the garden mentors for now. We might do it again later in the year but for now, the offer is closed.
It was a lonely old place here on the weekend. I took Alice for a walk, wrote a lot, made some pickled cucumbers, vacuumed the floors, did some washing and had a long talk on the phone with my good friend Diane, whose daughter Casey (my god daughter) is back in hospital after collapsing last week. Casey is in her early 20s and was hit by a drunk driver about two years ago. She still struggles to walk, her career in child care is over and at the very time she should be looking forward to a happy life, she's flat on her back in the spinal unit of a big city hospital. It's so sad.
Hanno renovated the benches he found on the side of the road last week. I have a series of photos of them as they progressed through his skilled hands.
On arrival, fresh from the roadside.
Old timbers removed, metal sanded back and repainted.
New timbers going on.
And here they are! Two benches for the front garden. They're sitting on the front verandah at the moment and will be put out in time for the wedding (which is only a few weeks away now).
I make these bread and butter pickles all the time and usually have at least one jar of them in the fridge. They're cold packed pickles so if you have no preserving/canning experience or equipment, you can still make them. They're a good first recipe to try your hand at if you want to make some of your own preserves and pickles.
Slice the cucumbers really thin, these were cut on a mandolin. Add some thin sliced onions to the bowl. Pour over three tablespoons of good salt and mix it in so the salt is covering most of the cucumbers and onions. Let this sit for 3 - 4 hours to allow the liquid to run out of the vegetables then place it all in a colander and wash the salt off. Allow them to remain in the colander to drain while you make the pickling liquid.
Place 350 ml (12ozs) cider or white wine vinegar, 350g (12.5ozs) sugar, 2 level tablespoons mustard seed, 2 level tablespoons celery seed, ½ level teaspoon turmeric, ¼ level teaspoon cayenne pepper in a saucepan and bring to the boil. I threw in a hand full of onion and a whole red chilli into my pickling liquid as well. Use the best vinegar you have, not the cleaning vinegar. ;- )
When the liquid has simmered for a minute or so, turn off the heat. Get some recycled jars - yes, it's fine to use them for this, make sure they're not chipped and that the lids are in good condition, clean them thoroughly and then stand them in your sink and pour boiled water in them. With a tea towel, pick up one jar, pour out the water and add some cucumbers, right up to the top of the jar. When all the jars are full, pour the pickling liquid into a jug and then into each jar, making sure the liquid covers all the cucumbers.
Put the lids on the jars and allow them to sit on the bench to cool completely. When they're cool, store them in the fridge. Leave them to mature for about 3 - 4 weeks. before eating They should last for at least 3 - 4 months in the fridge. The vinegar helps prevent bacteria from growing.
These pickles are really delicious with cheese, on sandwiches or in a salad. BTW, if you have any pickling liquid left over like I did, put it in a jar and use it as salad dressing. I have a previous post about these pickles here.
I hope you had a wonderful weekend. It seems to be a busy time for many people so don't forget to take care of yourself while you work. I'm looking forward to a full and productive week. I hope yours is a good one too.
ADDITION: Nicci in Sydney, Chookie has offered to mentor you. Please add your email address to the comments so she can contact you.
Put the lids on the jars and allow them to sit on the bench to cool completely. When they're cool, store them in the fridge. Leave them to mature for about 3 - 4 weeks. before eating They should last for at least 3 - 4 months in the fridge. The vinegar helps prevent bacteria from growing.
These pickles are really delicious with cheese, on sandwiches or in a salad. BTW, if you have any pickling liquid left over like I did, put it in a jar and use it as salad dressing. I have a previous post about these pickles here.
I hope you had a wonderful weekend. It seems to be a busy time for many people so don't forget to take care of yourself while you work. I'm looking forward to a full and productive week. I hope yours is a good one too.
ADDITION: Nicci in Sydney, Chookie has offered to mentor you. Please add your email address to the comments so she can contact you.
