September is here and it always seemed like a transition month to me. Not quite summer and not quite fall, just somewhere in between. The weather can swing either way, but I hope the rain holds off. It has been such a wet summer that it was hard to get anything done. All I accomplished was keeping the lawn mowed. Momma Said, “A little bit is better than nothing.”
Labor Day usually signals the last big hooray of the summer, everyone trying to cram in that last bit of fun. I just enjoy the long weekend, a little more time to do some put off cleaning. I never really liked to stay inside long enough to clean, so I guess I can spread it out a little on a long weekend.
Having two long haired dogs is a job all by itself. I could clean up hair 25 hours a day and still not get ahead. I think there is more dog hair in the house than on the dogs. I guess that is the price of love, they love me and I love and clean up after them. It was my choice to bring them into my life so, Momma Said, “Suck it up and get the broom.”
I don’t mind the mess it is just a little hiccup in life. If that is all I have to worry about then I don’t have much of a problem. I have a home, a good job and my health (mostly) so I don’t have anything huge to complain about. His week’s recipe is ready to go for everyone out there with a garden full of cucumbers so get to slicing and enjoy some fresh pickles. Try it with zucchini and also yellow squash. If using squash or zucchini, cut into chunks instead of slicing.
BREAD AND BUTTER PICKLES
- 5 1/2 cups (1 1/2 pounds) sliced pickling cucumbers
- 1 1/2 tablespoons kosher salt
- 1 cup thinly sliced sweet onion
- 1 cup granulated white sugar
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup light brown sugar (packed)
- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon celery seeds
- 1/8 teaspoon ground turmeric
- Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.
- Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.
- Don’t cut the cucumbers too terribly thin. You want them to have a little bit of crunch to them!
- You may find that your cucumbers are already ready to sample within just a few hours of marinating in the pickling liquid (rather than waiting an entire 24 hours!)