Grow your own for pickled preserves! Made up of cucumber, beets, beans, dill, and pepper plants, this garden gives bountiful rewards that can be jarred and stored all year!

Contents:

• 2 Cucumber plants
• 2 Beet (Early Wonders) plants
• 1 Dill plant
• 1 Bean (Bush) plant
• 1 Hot Pepper (Long Red Cayenne) plant

Planting and Care Instructions

Cucumber

Plant cucumber plants in partial to full sun 2 - 3 feet apart in one of two ways: 1. In ground with trellis support; 2. On mounds of dirt 10 to 12 inches high 12 inches round. Thin to one plant when seedlings are over 4 inches tall. Water 3 times per week.

Beets

Plant your beet seedling in well draining soil, burying it deep enough so its stem is well supported by soil fill and stands upright. Place in partial to full sun and water twice per week. You can harvest at any size but taste best at full size, this is when the beets are protruding out of the dirt. Harvest the leaves as well and add them to a summer salad.

Dill

Dill loves being in the sun and watered twice a week. Plant it tightly (up to 9 per square foot).Harvest when green and lush. Don't harvest more than 1/3 of the plant at once.

Beans (Bush)

Plant in partial to full sun and water 3 times per week. Harvest regularly to encourage new pod growth.

Long Red Cayenne

Cayenne peppers like to be in full sun and only watered once or twice a week depending on the temperatures. Plant them 1 per square foot. Peppers turn red when left to ripen on the branch. The longer they ripen the hotter they get.