Archives for posts with tag: Cucumbers

After a poor start at planting-out, the cucumber plants that survived have gotten established and are producing the first cucumbers ready for this years pickling.

Washed and pricked and put in the jar with garlic, dill flowers, and current leaves,

The amount of salt (1.5%) is very important and I have to think twice when calculating water and salt. Here I have a 3 liter jar, and I figure half cucumbers and half water – 1.5 liters water. Since half of the salt will osmose into the vegetables, I figure twice as much or 30 grams per liter water, making 45 grams salt for this batch. After osmosis this will result in 1.5% salt.

During the 4 week fermentation time, the lactic acid bacteria will proliferate and produce the acid, flavors and other good stuff.

The natural dill pickle!


I made this jar of cucumber pickles last week. I didn’t notice that the rubber sealing ring broke, a lot of air flowed in and within a week the the mold grew profusely into a fluffy covering. If it had been a tiny bit of mold I could take it off, put on a new rubber ring and let it continue fermenting, but this is too much, and out to the compost it goes. My compost will love it!

The first bucket of cucumbers marks the start of a new pickling season. 


Along with dill, garlic, mustard seed, salt and water, everything is stuffed in the jar for fermentation. 


Each week I harvest at least a bucket of cucumbers. Along with garlic, dill, and a 3% salt brine, into jars they go for lactic fermentation. This week I made a jar with blanched wax beans too. It has a cucumber in the middle for an extra boost of lactic acid producing bacteria. 

After a few tired days of straightening up after the wonderful big garden party, things are are getting back to normal – weeding, building and harvesting. Dispite the drought, everything is growing bonkers. I picked my first bucket of pickling cucumbers. 

All set for lactic fermentation. 


Now for a day of harvesting for the market (Fyristorg) tomorrow. 

I picked these cucumbers a few days ago before the first frost.  

Into the jar they go for at least 5 weeks of lactic acid fermentation.  

The jar behind is from last year made with cucumbers that did get a bit of frost. They turned out fine but not among the best I’ve made. 

There are cucumbers in there. 
We’ve never had so much beautiful dill.  

The cucumber pickling season has begun. 

Our first harvest this summer.  

In the jars 
10 liters of cukes, dill, garlic, and other spices, covered with 10 liters of water with 300 gm salt (3%) mixed in, set to ferment for 5 weeks or more. 

Todays harvest;

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They get big so fast. I’ll have to pick more often.

More pickling tonight.

I picked the first cucumbers of the season.

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And some dill.

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The result:

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No risk for frost any more. In fact the last frost was many weeks ago. It’s definitely time to plant out the pumpkins, squash, cucumbers, gourds, maize, etc, and a little bit more of everything else too.

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Each pumpkin plant gets an extra dose of old cow manure.

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I need a lot more mulching material.

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There is a variety of sunflowers in the center and randomly dispersed among the pumpkins. Hokkori (Hokkaido pumpkin) and other pumpkins spiral outwards, with maize (sweet corn) in raised beds around the edges (along with some garlic and a few perennials).

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I could have started a couple of weeks earlier this year, but with the off and on weather, I figured it was best to stick to the traditional schedule.