This particular reposted recipe was posted August 4, 2015. Once, and sometimes twice a year Mr. Big Food and I set aside everything else to make a few batches of Spicy Frozen Cucumbers. This year, I think we still had some in February or March. Also made a batch of pickled jalapeños. Spicy Frozen Cucumbers
Looking closely at food isn’t a good way to check for spoilage, Dr. Gravani said, because bacteria are largely invisible. I do not recollect ever having taught microbiology lab, but I did– in a galaxy far far away– teach a microbiology component in one or two freshman survey labs and I do not recall teaching
I repaired the cucumber trellises, re-tilled that little patch, raked it out and drilled the holes for the legs or whatever they are called and Mr. Big Food got him a hammer and before you know it I had cucumbers planted under the cucumber trellises. Also in that patch, dill and a few beans. There’s just a tiny bit of space left and I’m leaning toward zinnias.
Sorry about the shadows I am not having a good cucumber year. That said, there are still the inevitable “How in the world did I miss that?” cucumbers. They are too large for even dill pickles, and definitely too large for a salad– about the size of tasteless cucumbers in the store. Not long ago,
In addition to the main page you are reading, there is a “Recipes” page here at the blog that has a list of recipes I’ve posted and links to the recipe’s post. The link to the Recipe Page is in the header under the blog title. This page has been out of date for months–
How to enjoy an abundant harvest of cucumbers if you don’t want pickles I cannot believe that I didn’t blog about spicy frozen cucumbers last fall! Maybe we’d finished putting them up before I started talking to myself. Spicy frozen cucumbers are an excellent fresh salad substitute, especially this time of year. Believe it or