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Cucumber relish redux
Cucumber relish redux
Finally finished, took all day including waiting time. Ended up with 7
1/2 jars of a beautiful relish. Time will tell how it tastes as this is
the first time I've made this recipe. It is lovely though, lots of reds,
greens, creamy white of cuke and onion, even a little yellow where I cut
up some Gypsy peppers to eke out the amount needed.
George
Finally finished, took all day including waiting time. Ended up with 7
1/2 jars of a beautiful relish. Time will tell how it tastes as this is
the first time I've made this recipe. It is lovely though, lots of reds,
greens, creamy white of cuke and onion, even a little yellow where I cut
up some Gypsy peppers to eke out the amount needed.
George
Re: Cucumber relish redux
George Shirley wrote:
> Finally finished, took all day including waiting time. Ended up with 7
> 1/2 jars of a beautiful relish. Time will tell how it tastes as this is
> the first time I've made this recipe. It is lovely though, lots of reds,
> greens, creamy white of cuke and onion, even a little yellow where I cut
> up some Gypsy peppers to eke out the amount needed.
>
> George
Thank you George. I read all your posts, sometimes twice! You are among
the most industrious and interesting people here in the usenet.
I'm in zone 9-10 San Jose, California, 114 tomato plants, 179 squash,
over 200 pepper plants. We don't get anywhere near as hot as the Lake
Charles area.
Keep posting I learn a lot from you just lurking here.
Thanks.
Mike/
George Shirley wrote:
> Finally finished, took all day including waiting time. Ended up with 7
> 1/2 jars of a beautiful relish. Time will tell how it tastes as this is
> the first time I've made this recipe. It is lovely though, lots of reds,
> greens, creamy white of cuke and onion, even a little yellow where I cut
> up some Gypsy peppers to eke out the amount needed.
>
> George
Thank you George. I read all your posts, sometimes twice! You are among
the most industrious and interesting people here in the usenet.
I'm in zone 9-10 San Jose, California, 114 tomato plants, 179 squash,
over 200 pepper plants. We don't get anywhere near as hot as the Lake
Charles area.
Keep posting I learn a lot from you just lurking here.
Thanks.
Mike/
Re: Cucumber relish redux
jazzplayer wrote:
> George Shirley wrote:
>> Finally finished, took all day including waiting time. Ended up with 7
>> 1/2 jars of a beautiful relish. Time will tell how it tastes as this
>> is the first time I've made this recipe. It is lovely though, lots of
>> reds, greens, creamy white of cuke and onion, even a little yellow
>> where I cut up some Gypsy peppers to eke out the amount needed.
>>
>> George
>
> Thank you George. I read all your posts, sometimes twice! You are among
> the most industrious and interesting people here in the usenet.
>
> I'm in zone 9-10 San Jose, California, 114 tomato plants, 179 squash,
> over 200 pepper plants. We don't get anywhere near as hot as the Lake
> Charles area.
>
> Keep posting I learn a lot from you just lurking here.
>
> Thanks.
>
> Mike/
Don't just lurk Mike. Tell us how you plan to preserve all the tomatoes,
squash and peppers you're growing. Last year we had so much bounty we
started taking them to the local farmers market. Didn't make a lot of
money but met a lot of interesting people.
Sadly this years garden is not all that great. The eggplant is starting
to come in pretty good so it's off to the supermarket tomorrow to buy
throwaway aluminum pans to fill with good moussaka made with ground beef
(I don't like lamb) and eggplant and tomato. Last year we made eleven
pans, enough for two meals for the two of us in each pan or we could
feed a couple of guests. We're down to the last one in the freezer and
another one I took out today and put in the refrigerator to thaw over a
two-day period.
There are a lot of good people on this newsgroup who pretty much know
what they're talking about plus we generally have backup in books and
the U of Georgia food safety people.
George
jazzplayer wrote:
> George Shirley wrote:
>> Finally finished, took all day including waiting time. Ended up with 7
>> 1/2 jars of a beautiful relish. Time will tell how it tastes as this
>> is the first time I've made this recipe. It is lovely though, lots of
>> reds, greens, creamy white of cuke and onion, even a little yellow
>> where I cut up some Gypsy peppers to eke out the amount needed.
>>
>> George
>
> Thank you George. I read all your posts, sometimes twice! You are among
> the most industrious and interesting people here in the usenet.
>
> I'm in zone 9-10 San Jose, California, 114 tomato plants, 179 squash,
> over 200 pepper plants. We don't get anywhere near as hot as the Lake
> Charles area.
>
> Keep posting I learn a lot from you just lurking here.
>
> Thanks.
>
> Mike/
Don't just lurk Mike. Tell us how you plan to preserve all the tomatoes,
squash and peppers you're growing. Last year we had so much bounty we
started taking them to the local farmers market. Didn't make a lot of
money but met a lot of interesting people.
Sadly this years garden is not all that great. The eggplant is starting
to come in pretty good so it's off to the supermarket tomorrow to buy
throwaway aluminum pans to fill with good moussaka made with ground beef
(I don't like lamb) and eggplant and tomato. Last year we made eleven
pans, enough for two meals for the two of us in each pan or we could
feed a couple of guests. We're down to the last one in the freezer and
another one I took out today and put in the refrigerator to thaw over a
two-day period.
There are a lot of good people on this newsgroup who pretty much know
what they're talking about plus we generally have backup in books and
the U of Georgia food safety people.
George
