We have cucumbers. If we get rain this week we will have a lot of cucumbers. Our favourite types of cucumbers are Marketmore and Poona Kheera they are both tasty and make great pickles. Poona Kheera also can be used in stir-fries and chutneys. It is an unusual cucumber it has a white to yellow skin that changes to brownish red as it matures. Eat it as you would any other cucumber. A little grand-daughter of one sharer loves Poona Kheera so much at three years old she would gobble down a whole cucumber. Here is a recipe that we use: Aunt Anna’s Mustard Pickles 10 cups cucumbers peel, remove the seeds and chop into roughly 1/2 inch chunks (7-9 cucumbers) 1-quart onions diced (6-8 white onions) 1-quart celery and cauliflower diced (2 cups of each) 1 red pepper diced (2 if you want more colour) 4 tablespoons pickling salt Cover with 4 tablespoons pickling salt and water. Leave overnight. Drain well. Sauce 4 cups vinegar 6 cups sugar 4 tablespoons dry mustard 1 cup flour 1 tea
We always like to make multiple batches of this to keep us through the year. Tomorrow we're going to try out some green tomato recipes. RJR's Salsa First chop all of the vegetables 7 cups of tomatoes chopped 2 cups of onions chopped 1-2 cups of green peppers chopped 1/2 cup of cilantro chopped OPTIONAL 6 Hot peppers - chopped Combine all of the chopped ingredients in a large cooking pot and add the following. 1 Tablespoon of coarse salt 1 Teaspoon of ground cumin 1 can of (156 ml ) tomato paste 3/4 cup of white vinegar Cook for 1 1/2 to 2 hours at a low simmer. Taste and adjust seasonings, we like granulated garlic and freshly ground black pepper. Pour into sterilized jars. If you like a smoother salsa chop finely or after cooking pulse in a food processor if you like a chunky salsa rough chop the vegetables.