In the spring, when I walked down my blacktop road, I rescued worms. These wiggly guys had left the ditch and headed across the road probably to their death. Either they would have been run over or dried out from being out in the sun.
Now the season has changed and I rarely find worms during my walk. These days I find another critter trying to cross the road.
The caterpillar might not dry up while crossing the road like a worm, but it sure can get run over.
I relocated this one back in nearby greenery.
I may not be able to save a lot of worms or caterpillars, but I think the ones I do are grateful. At least I hope they are.
I was thinking about doing some refrigerator pickles, but I came across a different recipe. It was from Isabelle (not my mom Isabelle) a friend of a friend.
I had to hurry if I was going to use the cucumbers in my fridge.
Here’s Isabelle’s Cucumber Salad recipe:
8 cups sliced cukes (I’m not exactly sure how much I had. I didn’t measure.) 1 cup chopped green pepper ( I didn’t have any green pepper but I did have some little orange ones.) I probably had 1/4 cup of pepper. 2 or 3 onions, sliced (Again I didn’t measure.) 1 Tbsp canning salt (I went a little light on the salt.)
Mix above ingredients. Let stand 1 hour. Drain.
Add: 1/2 tsp mustard seed (I used dried mustard.); 1/2 tsp. celery seed; 2 cups sugar; and 1 cup vinegar. (I heated this mixture in the microwave to almost boiling. Isabelle didn’t do this.)
Pour spice mixture over vegetables. Let stand 1/2 hour. Put it in plastic containers and freeze.
The onions should break up into rings as you mix in the salt to the raw vegetables.
The finished pickles are above. I put one container in the freezer and another in the fridge. I’m munching on those.
Oh, I forgot to say that I added 1/2 tsp of dried dill to my mixture. Isabelle didn’t.
This is an easy and yummy cucumber salad, even with my changes.
I see a recipe as a guide, not a commandment. Don’t be afraid to experiment.