The joy of Sweet Success ................ Cucumbers

We have friends who are new to small town Kansas living.  They are from a very big town in California.  In their semi retirement, they have taken up gardening.  Gardening in the middle of Kansas involves four different seasons and this is a new concept for this couple.  I am amazed at how much time and effort they have invested in a very large backyard garden.  They have really done their homework and it has paid off. Their garden is beautiful as well as productive. 

Bruce and Ester are adventuresome in their planting.  A couple of years ago Ester shared a cucumber variety that they had grown.  Sweet Success.  They are the perfect blend of the best characteristics of a cucumber.  You will get lots of cucs from just a few plants.  They have a nice smooth skin and remain straight in growth.  They live up to the "sweetness" in their name.  No matter how large they grow, they remain crispy and sweet!  Speaking of growth......... I should tell you to keep an eye on your Sweet Success patch.  These cucumbers really take off!  One day they are three inches and the next they are double that!!!  They are like any cucumber, and require a fair amount of water and full sun.  Their leaves are huge so provide a nice shade.  Mine are crawling around and over one of our raised beds but Bruce & Ester have trained theirs to climb a heavy wire panel.  I am having trouble thinking of faults for this plant.  It would seem to be the perfect cucumber choice for every reason! 

Following is a cucumber & onion type recipe that I have been making for several years.  Everyone that I have shared it with has really liked it so I think you will too!

                                           Refrigerater Pickles
7 cups thinly sliced cucumbers
1 cup thinly sliced onion
1 cup thinly sliced green pepper (I add a hot pepper or two as well)
2 tsp salt
1/2 tsp celery seed
2 cups sugar
1 cup cider vinegar

Combine all ingredients and store in a gallon glass jar in the refrigerator for three days.  Stir each day.  After three days, they are ready to eat.  They can be kept in fridge for a couple of weeks or can be frozen in smaller containers.