Getting to the Root of it...
Pickles are harvested by hand and are graded based on size, the smaller the pickle the more it's worth! 140,000 pounds of pickles are picked in our fields each week during the season!
Vegetable Plants...Save 50%
Pottery Pots....Save 20%
Cactus and Succulents...Save 50%
Seedin & Weedin...
6 cups thinly sliced pickles (about 2 pounds)
2 cups thinly sliced onion
1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
Note: Pickles may be stored in the refrigerator for up to one month.
2015 Flower Photo Contest Finalist
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Annuals such as snapdragons and lobelia should be cutback by about half to encourage a fresh flush of growth and bloom in the cooler temperatures of fall.
Sun: Full Sun
Height: 14-20 inches
Part Sun to Sun
28 - 36 Inches
Image of the
2015 Plant Trials...
at Bench's,we are always looking to see what's NEW to grow for you!
Opens in less than 90 days!
-Vita Sackville West, an English Poet
Bench's Greenhouse & Nursery
Your Place for All Seasons!