Bread and Butter Pickles – day 2

Following on from yesterday’s post, I ended up with three jars of Bread and Butter Pickles.

Bread and Butter Pickles

Although it takes 2 days to complete the recipe it really is hardly any effort at all. Once you’ve sliced and salted the cucumbers they just sit in the fridge overnight. Waiting. Then you prepare the jars and pickling vinegar the next day.

We had a lovely downpour of rain last night and it’s over 30 degrees today so with weather like that I reckon that in a couple of days I’ll have another bag full of cucumbers. In our climate these jars need to be stored in the fridge as they do not go through a water bath – Β the way my cucumber plants are going I might have to buy another fridge.

It is amazing to me just how much produce you can get from two tiny allotments (16 square metres in all). I know this is only three jars, but that was just one picking, and my three cucumber plants have only just started producing.

And did I mention that the kale and silverbeet is STILL producing. I would have thought by now that my winter crop would have given up the ghost. Must have their roots firmly established. Probably take a truck to grub them out when the time comes.

Happy gardening.

 

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14 Comments (+add yours?)

  1. livingsimplyfree
    Nov 29, 2012 @ 14:56:36

    Glad to hear your garden plot is producing so well. I have just nominated you for the Inspiring Blogger award.

    Reply

  2. Anna B
    Nov 29, 2012 @ 23:32:38

    I LOVE your own labels! You are an inspiration indeed! As for your Kale still growing, it’s my new favourite veggie ever – baked kale chips are a new phenomenon to me and what a revelation! I’ve ordered my kale seeds already for next year! Hope my plants live long and prosper like yours πŸ™‚

    Reply

    • Allotment adventures with Jean
      Nov 30, 2012 @ 06:36:32

      Hi again Anna. I set up a sheet of labels for my preserves on the computer with a bit of help from one of the staff at the local “Apple” store. All I do now is update the details and re-print. Now you mention kale chips, I have noticed it popping up a lot recently. I will obviously have to give it a go. One of the ways I use my kale is to shred it finely and saute it with a bit of onion and garlic in a little olive oil. Very tasty. I should have arms like Popeye.

      Reply

  3. narf77
    Nov 30, 2012 @ 03:18:25

    It shows what a good veggie gardener I am…I didn’t know that kale is a winter crop and we have just started growing some Cavello nero…DUH! Oh well…I guess you live and you learn πŸ˜‰

    Reply

    • Allotment adventures with Jean
      Nov 30, 2012 @ 06:26:50

      Hi again Fran. You might be alright with your kale in Tassie during summer. I’d be interested to know how you go with it. My kale is still as strong as anything even in this heat but it has had months to set down roots and I’ve covered the area with a thick layer of mulch to protect the roots. I’ve harvested leaf by leaf for some months and the stalk is now up to my waist and really thick. I’ll leave them there while they are still producing.

      Reply

  4. MrsYub
    Dec 01, 2012 @ 13:26:50

    My kale is still going strong, too. I have red kale, and dwarf green kale, though they huge, so I fon’t know where the ‘dwarf’ comes in, lol! And Silverbeer and spinach have always been year round for me (first time Kale grower, so don’t know what to expect πŸ˜‰ ) I’ve also still got fennel and cabbage, and cauliflower. Its been so hot, though…
    If I have any cucumbers spare, I’ll have to give this a go!

    Reply

  5. Trackback: Preserve your harvest « Allotment Adventures with Jean

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