Quick tip-make homemade pickles with extra cucumbers

Home made pickles

Saturday, August 27, 2022

Cucumbers love the summer heat and really produce alot of cukes this time of year.  I am growing small bush type cucumbers this year and still getting a couple of cucumbers a day.  Way more that I can eat fresh.  Homemade pickles are super easy to make and a great way to use those extra cucumbers.

My husband loves the stacker type pickles on his burgers.  I slice up my extra cucumbers to just the length and width my husband likes them for his burgers and use herbs and spices with organic apple cider vinegar for pickling.  The trick is to make sure you do not put less salt or vinegar in them than the recipe calls for.  Salt and vinegar are preservatives.  They keep the dilly solution acidic enough so your pickles do not spoil.

You can make any variety of cucumbers into pickles.  Pickler cucumbers have been bred to be smaller and have smaller seeds than slicer cucumbers, but both have the same fresh cucumber taste.  Don’t let the cucumber get too big, this results in big seeds and slows down cucumber production.

I can a jar at a time.  You want your cucumbers fresh for preserving.  I harvest the cucumbers before they get too large.  This does two things, it keeps the size of the seeds in the cucumber down and it keeps the vine producing.  All vegetables are in the business of insuring survival so they give everything they have to producing their seed, the vegetables we harvest.  If you keep removing their seeds, they keep trying to make more!

I typically can 2-3 cucumbers at a time.  These will fit nicely into a quart canning jar.  Make sure the jar and lid have been sterilized.  I slice them lengthwise to the size that will fit on a bun; make sure you remove the ends of the cucumber as some ends are bitter.  I add 2-3 flowering dill heads, 4-5 sprigs of salad burnet or tarragon, 2 cloves (the spice), 4-5 garlic cloves, 1/4 cup of apple cider vinegar, 1/4 teas of caraway seeds, 1/4 teas of peppercorns, one cardamon seed pod, 3 tablespoons of salt, a bay leave, and a grape leaf to keep the pickles crunchy.  Fill the rest of the jar with water (about 2 cups is all that is needed).  If you like 'em spicy, throw in a pepper or two with stem removed.  Slice the pepper in half to get the spicy seeds.  

There is also ready to use pickling spice you can buy if you want to keep it simpler.

Sliced cucumber with herbs from the garden for seasoning

You can get a good jar seal by heating the water and seasonings on the stove to a boil, let cool, add the vinegar, then pour over the sliced cucumbers in the jar, and put the lid on. It is critical that you have at least the amount of salt and vinegar recommended or the pickles can go bad.  I shake the jar a couple of times a day until the salt is completely dissolved. You let them ferment in a cool, dark place 1-4 weeks and they are ready to eat!

For more on fermentation for food preservation, a good book is "Wild Fermentation" by Sandor Ellix Katz.  For traditional pickles, I use Ball's Canning Book.

Unopened pickle jars will keep for a year or longer.  Once opened, keep refrigerated and eat within a couple of months.

Cucumber ready to harvest

To keep your cucumbers in peak production, harvest when the cukes are 6-7 inches in length.  Once a cucumber has started to get bulges or turning yellow, this is a sign it is in full seed making mode.  I use scissors to cut the cuke from the vine.  If you are not going to use them immediately, store in a freezer bag in the crisper.  You can perk up the cuke by soaking in cool water.

Cucumbers love heat, organic matter and moisture.  They are easiest to harvest when given a trellis to climb.  Keep the fruits harvested for best production.  I use a liquid fertilizer like fish emulsion or bat guano and seaweed to add other needed nutrients.  Monthly side dressings of compost works well, too.  For minerals, I also use a “Growers Mineral Solution”or Azomite to get the minerals plants need.  This also means the fruits you eat will be rich in minerals.  Your plants are what you feed them.  
Cucumber info and tips for growing

Do not let the plant get dry.  This is what causes bitter fruits.  When I grow cucumbers in pots or in the ground, I use mulch to help retain moisture for the plant.  If growing in a pot, you may need to water daily during heat waves or use a self watering pot with a built in water reservoir.

Summer garden tips