cucumbers!

We were warned. The package on the 'Yamato' cucumber seeds said that if you don't intend to trellis them, you might be disappointed. We were. They turned out bitter and curved; not straight and sweet as promised.

The kicker is: We love cukes. So the fact that the ones we grew weren't great really breaks our hearts. Hopefully, next year, we'll pick a variety that works out better for us.

To satisfy the craving, we go to the farmers' market to pick up some 'Kirbys' to use in a salad that includes onion, tomato, balsamic vinegar, and olive oil. Or I turn them into pickles, using the 14-day pickle recipe that is a family tradition:

1. Fill a bucket 2/3 full with cucumbers. Add 1 cup of canning salt, and cover with cold water. Let sit for a week, weighing down the cukes with a plate to be sure they're covered at all times.

2. On day 8, remove salt water and replace with boiling water. Let sit for a day.

3. On day 9, remove water. Slice cucumbers into rounds. Add 2 tsp. powdered alum and cover with more boiling water.

4. On day 10, remove water. Replace with more boiling water.

5. On day 11, remove water. Boil 3 cups sugar, 5 cups cider vinegar, 5 cinnamon sticks, and a healthy pinch of celery seed in enough water to cover the cukes. Then cover them with the mixture.

6. On day 12, remove water but reserve and bring to a boil. Then pour over the pickles.

7. On day 14. Remove water but reserve and bring to a boil again. Put pickles in Mason jars; pour boiling water over the cucumbers. Cover with flats and lids and scald jars to seal.

***This is part of the great Summer Fest 2010...check out the other blogs participating.