I like 3% salt of the total mass of water + cukes + seasoning, grape leaves (keeps em crunchy), fresh bay leaves, lots of garlic, a hot pepper, dill leaves and blossoms, mustard seed, coriander seed, black pepper. Ferment below 70 degrees F if possible as it helps keep them crunchy. Ferment until they taste the way you like, for us that's usually 3-4 weeks for whole cucumbers in the mid 60s. We like ours quite sour and lightly effervescent.
Awsome, I just harvested garlic, I have plenty of grape vines, a little bay tree in a pot, a row of dill I keep topping cause I'm not ready for it yet. I'll use that recipe.
Keep them submerged and skim the surface when you notice film. Post your progress, I'd love to see how it goes for you.
That's why I am running these giant hoop houses (besides my clay soil), dang deer eat everything. Fencing doesn't work well, although I never built it to my full and expensive capabilities.
Gary’s method and recipe is spot on. I’ve done a fair amount of pickling and lacto fermentation. I’d recommend doing a few tester batches using the method Gary described and doing a few different spice blends to see what you like best. Your cukes will start slow and most likely ramp up quick in the next month. Do a few quart sized jars while it’s still slow and see what you like. You can do a lacto cucumber pickle in a little over a week in this warm weather. Starting with a large batch for your first time may lead to disappointing results, or great results but it’s a big gamble and potentially a lot of food wasted. Also I hope you have an outlet for these cause you’re gonna have a lot of pickles
I went with the plant 10x more then you think you need strategy. The neighbors have so many apples they usually hang out over there and leave my stuff alone.
After I pick today I'm sure there will be enough for a trial batch. I didn't know they would ferment so quick.Gary’s method and recipe is spot on. I’ve done a fair amount of pickling and lacto fermentation. I’d recommend doing a few tester batches using the method Gary described and doing a few different spice blends to see what you like best. Your cukes will start slow and most likely ramp up quick in the next month. Do a few quart sized jars while it’s still slow and see what you like. You can do a lacto cucumber pickle in a little over a week in this warm weather. Starting with a large batch for your first time may lead to disappointing results, or great results but it’s a big gamble and potentially a lot of food wasted. Also I hope you have an outlet for these cause you’re gonna have a lot of pickles
They might not be fully finished but you should be able to pluck a few out for sampling and get a general idea of the flavor profile.
Do you add potash to your corn? My stalks are turning light brown as are some of the leaves. Ag teacher said I need potassium (potash) . Is there a DIY mixture that will work?
Nope
Are those solar panels in the background or building roof..?
Deer crushing everything in my yard too. Roses, Tomatoes, Pumpkins, Hastas, etc... I've have 8'ish ft netting on bamboo poles around most stuff but they find ways to push through/over/under it somehow. I've tried the various sprays (Coyote blood/Mint + lemon combo) and it seems to keep them away for just a day or two. So.... I'm now trying an electric fence... Got a solar charger, and the braded poly line and have put it as many places as I can make it fit. Only been hot for 1 night so i'll let you know how it goes. I'm really hoping to see one get nailed on my security cameras...
Those lilies are beautiful. I came across this native lily earlier in the month while hiking in central Oregon which I believe is a Washington Lily. Have you ever grown this variety? It’s something I’m interested in getting but not sure if it’s dependent on specific habitat etc.
Metal roof in the background but the front stuff is the glazing on the greenhouse
