Archives for posts with tag: Cucumbers

The temperature is edging up to 30 degrees today. That’s hot for us. It’s hard to do anything in the garden at all, but we manage to get some weeding and watering done in the mornings and evenings

Yesterday I noticed some cucumbers getting big and ready for pickling.

Now the first cucumbers are in the jars, 2 weeks earlier than usual.

I guess someone likes the heat.

Now back to my favorite shady spot with the light breeze.

Almost 4 buckets of cucumbers this week.

Turned into this.

We ran out of jars, so these will have to go to a freind.

Last year we made cucumber pickles until the first week of October. We opened this one to taste today. It’s a test of a mixed pickle with cucumber, onion, garlic, tomato and tiny green pears.

Everything tasted dill – we probably should have opened it more like a month after making.

Another bucket of cucumbers put away – into fermentation.

I’ve been watching the cucumbers grow surprisingly fast this year and now today picked the first bunch to pickle.

The garlic and dill are ready just in time too.

I just wash/rinse the cucumbers, make a few pin holes in them, then put them in a pickling jar along with some flavorings like dill and garlic. I top it off with some current leaves, then cover with 3 % salt water and seal the lid. It’s so simple, easy and fast.

Of course I have to keep an eye on it, move to a cooler location after a few days and wait 4 weeks for the lactic bacteria to do their job.

And be ready to pick a new batch to pickle once or twice a week until frost in the fall.

Pickling season has started

We harvested the last cucumbers and other vegetables that were languising under the frost protection of garden fleece before more cold comes. The cucumbers looked good, so we put them in pickling jars along with just about everything else we had picked.

It was a mix of 4 kinds of cucumber, garlic, onion, horseradish, dill, fennel, sweet peppers, tiny tomatoes, pears and mustard seed.

We’ve had a few frosty nights, with the temperatures hovering around 0 C. We’ve covered a lot, and much has servived but with some damage.

We are expecting a heavier frost tonight, so the coverings will have to be reinforced.

I’ve taken the garden fleece from the cabbages (which don’t need it now) and moved them to cover the squash, cucumbers etc.

It’s supposed to get warmer again tomorrow, so we might get a couple more weeks of growth and ripening.

We’ve had some frost the last couple of mornings. I covered the cucumber plants (and other sensitive crops), so they might produce for another couple of weeks. I already have enough cucumber pickles for this year now, so the recent pickings have gone to sales.

I can also made some experimental batches. Yesterday I made another jar of tumeric pickles with white cucumbers,

and a cucumber mix of white cucumbers, dill, sweet pepper, chili, green pears, beans, fennel, onions, garlic, whatever. I made such a mix last year and it was very good, especially the pickled pear.

When we got home from our trip to Järna I just had to try a new recipe I got from a fermentation enthusiast I met at the market (actually it was Brigid at Nibblegård). It was lactic acid fermented cucumbers, but with an interesting twist.

The ingredients are; white cucumbers, onions, garlic, sweet peppers, chili peppers, tumeric, black pepper corns, salt and water.

The twist is the tumeric which should give the cucumbers an orange color and a new flavor. My proportions may be way off, so I expect I’ll have to do some more experimenting in the future.

I picked a lot of cucumbers yesterday, so I had to make alot of cucumber pickles today.

The lactic acid bacteria kind.

This summers first cucumbers are already in the jars fermenting.