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Too funny, I am not even going to edit. :P   -Alden

Second bottle out of 27 that I bottled yesterday and I managed to splash some Trinidad Scorpion based sauce in my eye.  I will say that was fun!  My eyeball stopped burning well before my eyelid did.   -Alden    

I have made my own lids with grommets.  The airlock is available locally for me at the same place I get the white labs lacto so I just combine the trip and get both.   If I had room though I think it would be fun to take your idea and expand on it.  Five or six ferment jars with tubes feeding...

I picked up three 300w marshydro lights off of ebay.  I was told they aren't their latest ones but I was happy with the deal I got.  They are brand new.  I picked up a timer and power strip to go with them.  I am hoping to just add four hours of light to the natural sunlight they will get from...

Soon, I am still a few weeks away from bringing them in.   Chocolate Moruga, Yellow Ghost, Trinidad Scorpion, and Reapers are coming inside for the winter.  I picked up some LED lights too so I can hopefully extend their growing season a little once they are indoors.   -Alden

Dang, that's the part of PA that is quite a few hours away.   -Alden

Raw Tumeric from the Asian market.  I saw it in another recipe recently and thought I'd give it a try.  Next time I will use gloves when I peel it, I looked like I have jaundice for half a day because of my yellow hands.   -Alden

So where is this pick your own place?  Some parts of PA are close to me.   -Alden

My first ferment was successful.  The second one got a little funky at the top of the jar so I didn't chance it.  This will be my third try.   Turmeric, Serrano's, Sweet Onion, Yellow Ghost, Garlic.    -Alden  

+1 for Fillmore container.   -Alden

I smoke my own bacon too, after borrowing a home slicer from a friend for the first batch I decided that was not the way to go.  Looked on craigslist and found a Berkel slicer for about the same price as a new home slicer.  After a little scrubbing and bleach it's all cleaned up and does a great...

Sounds like a tasty sauce!  I made a strawberry mango ghost sauce last year that was really good.   I recommend trying your sauce on vanilla ice cream.  It's an amazing combination.   -Alden

Looking very tasty!   -Alden

  After your comment I realized I left out the part of adding a couple ghost peppers in with the cucumbers.  I updated my post to include them.   I think boiling the peppers in the brine fills the brine with the oils from the peppers and that makes it easy for it to get into the cucumbers. ...

Ok, I got to try the refrigerator pickles out that I made.  The canned ones won't be ready until September so I made some refrigerator ones because they are ready in four to five days.  They were amazing!   In case you want to try some here is what I did.   Brine mixture:   1 cup water 1 cup...

Yep, here in Maryland it's been a wet year too. I think I have only had to water my plants twice and that was back in May when we had days hitting close to 100 degrees.   -Alden

Ha, I like the name of your pickles!   -Alden