Deciding what to grow in the garden is usually a fun discussion with the family. I like including them, hoping they’ll make healthy eating choices later on. Our littlest one would love if we only grew potatoes and carrots! I still have a lot of work to do with her taste buds… My son suggested growing cucumbers this year – so we could pickle them. We love dill pickles on our burgers and they are impossible to find in the grocery store! Must be an American thing 🙂
We figured, why not give pickling cukes a try? So that is what we did. Our summer was rather cool, and wet, so it was slow growing. I planted them next to the zucchini which didn’t mind the odd summer weather, and I really had given up hope that they’d grow at all. But by mid-August, the cucumbers were a nice size (between 4 and 6 inches long and getting fat!). We’ve done two batches of pickling so far, and I have enough in the garden still for one more batch. We’ve already eaten some, and they were delicious!
Confession time: my husband and daughter have been doing the pickling! All of it; from finding the recipe, then pickling, and finally to taking the pictures! It’s good to share the fun, right?
It was neat growing something new. I really enjoy going into the garden and seeing how things are growing. It’s so nice to see all of those flowers on zucchini, pickles, and pumpkins, too! I’ve included the recipe my husband used. I know it had quite a strong garlic flavor the first time, so they cut back on garlic for the second batch.
Kosher Garlic and Dill Pickled Cucumbers (Parve)
From Giora Shimoni, former About.com Guide
- 3-4 pounds (1 1/2-2 kilo) young and small cucumbers (dark green, firm, warty skin)
- 2-4 sprigs of fresh dill
- 6-8 cloves fresh garlic, peeled and cut in half
- kosher salt
- white vinegar
2. Wash and snip off ends of cucumbers. Put cucumbers in the jar until it is full.
3. Add water to the jar, one cup at a time. Then add 1 tablespoon of kosher salt and 2 tablespoons of white vinegar for every 3 cups of water added.
4. Top with 2 more sprigs of dill and 3-4 more cloves of garlic.
5. Once the jar is filled to the top, seal jar. Gently shake to mix.
6. Set in window or outside where it will get some sun. Allow approximately 4 days for fermenting. If you like more sour pickles, can can let them stay in the jar for an extra day or two.
7. Refrigerate.TIPS:1. Use cucumbers that are small, young, dark green, firm, and have warty skin.
2. The jar should be filled to the top with the cucumbers and water (see photo).
3. The vinegar ensures the pickles will be crunchy and not soft. So if you like a hard pickle, add a bit more vinegar.
4. If you want your pickles to be ready in less than 4 days, you can boil the water with the salt and vinegar. Let it stand so it gets to room temperature. And then add it to the cucumbers. This speeds the fermenting time.