Wouldn't you know it. Just when I was thinking we might never see ripe cucumbers I ran across a bunch of them hiding in the garden.Cucumbers can be sneaky devils. They don't make a sound. They hide amongst the foliage and if you don't look for them carefully, you won't see them until they're the size of footballs. I got these at just the right moment. The largest is no more than about five inches long. They were way down low where I was trimming the grass along the edge of the cucumber bed. You have to move a few leaves to the side to spot them.
I grow my cucumbers for pickling and there are a couple of issues to consider. First, I don't have many ready to pick yet. I could purchase more at the Whole Foods, but I decided to just use my own and make a small batch. Secondly, my preferred method is to ferment the cucumbers for a deli-style sour pickle. But it's a little warm this time of year. The ideal fermentation temperature is around 68 degrees. I'll just have to find a relatively cool place in the house to stash them.
First I measured enough water to generously cover my pickles and it came to 1 1/2 quarts (six cups). To make "half-sours," I dissolve 3 tablespoons pure sea salt (no additives, or use pickling salt) in the water and pour it into a small plastic food-grade bucket. Add the cucumbers sliced in half lengthwise. Then from the garden I harvested nearly a whole dill plant--the seed head and several branches. I cut these from the stem and added them to the bucket, along with cloves from two heads of our home-grown garlic and about a dozen black peppercorns.
Cover the pickles with a ceramic plate that just fits inside the bucket, and weigh this down with a sealed plastic container filled with water. Cover everything with a clean dish towel to keep the dust out and place the bucket in a dark, cool spot, maybe in the basement.
Check on the pickles in a couple of days. They're done when they taste just right to you, maybe in a week. To stop the fermentation, put the pickles in their brine in the refrigerator. You can also boil the brine to kill the bacteria, then chill it and add the pickles later.
I will be keeping an eye on these and reporting on their progress as time goes by.
I just started a batch from 2 pounds of cukes I picked up at the Adams Morgan market. I followed the recipe here: http://www.wildfermentation.com/resources.php?page=pickles
ReplyDeleteIt sounds like you can increase the salt level when the temperature is higher. The higher salt level helps slow down the bacteria. Our apartment is about 77 degrees. I will let you know how my batch turns out
Love the pickle picture. Yo inspire me. I am yet to get any Cucumber. I think your blog tells me what is to come our way weather wise: ) fun!
ReplyDeleteIf you get any more sneaky cucumber thats not good for pickles....try making Shrimp and Cucumber curry. You will be hooked.
How is dad?
I'm keeping a close eye on mine at the moment Ed! They are just flowering, I'm ridiculously excited as it is the 1st time I've grown them....
ReplyDeleteCheers
David
I recently discovered you through other kitchen garden blog links. I live/garden in San Diego now, but grew up in Silver Spring. I've been veggie gardening for long enough to know what I grow tastes better than what I buy. Now, I'm trying to learn how to preserve stuff. I'm saving your recipe for next year. I didn't plant cukes this year because it got to hot to soon.
ReplyDeleteLuke, it's true, you can vary the amount of salt. I thought that mostly resulted in a more or less salty pickle. I wasn't aware that it acted as a break on the fermentation process. Putting the pickles in the refrigerator certainly will.
ReplyDeleteWF, I am intrigued by the idea of curry, cucumbers and shrimp. I will check some of my Indian references for a recipe.
David, we have dozens of flowers on our cucumber plants right now. I think I'm going to have to start pruning them as they are growing in every direction. This looks to be a very good year for pickles.
WS, watch this space. We will be preserving lots of stuff as time goes by.
Its a Bengali recipe. I will do a post on it on my blog. Will keep you posted : )
ReplyDeleteIt's been a while, they should be good and sour by now..
ReplyDeleteI love sour pickles, the kind that make you pucker up, and make you drool when you remember the taste days later.
Wife just bought a huge amount of cukes at the Loveville Produce aucton, now what!!??