Archives for posts with tag: Dill

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.

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!

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. 

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. 

I picked the first cucumbers of the season.

And some dill.

The result:


There were still many cucumbers left after making the last batch of pickles, and many more are growing in the garden, so I decided to put to use one of my old Harsch pickling crocks that I have previously made miso in.

Just do as usual:
– clean cukes
– punch holes in them
– put dill and garlic in crock
– cukes in
– put in some mustard seeds
– cover with weights
– cover with salt water (3% salt)
– put water in waterlock
– put on lid

As you can see, the lip of the crock is formed as a V to put water in and then the lid. This makes a waterlock – air cannot get in and excess gasses can bubble out.

These are great for making all kinds of pickles, sauerkraut and even miso. They are also large and cumbersome – hard to move around and don’t fit very well in a refrigerator. They also tend to make too much – a lot of pickles to eat, sell or otherwise get rid of.

Fresh herbs are best, but for a month now we have been collecting and drying many herbs for use the rest of the year.

Oregano, thyme and basil

The list is long. My favorites are garlic and basil, and also the South France mix ‘Herbes de Provence’. My mix includes thyme, basil and oregano as the base with perhaps some sage and rosemary.

These herbs are used, of course, in a lot of cooking but also as a flavoring in pickles (with dill) and in my herbal miso.

Many of the herbs have gone wild like these oregano among the peonies and roses.

Or is it marjoram? I’m always unsure. I just make sure to pick the strongest smelling stuff.


Cucumbers for pickling

Yesterday and today I have weeded and harvested the first cucumbers. I will be pickling them tonight or tommorow.

Along with the cukes I pick some dill crowns to flavor the pickles. Garlic, salt, mustard seed and water are the only other ingredients. Lactic acid bacteria is of course the all important pickling agent.

This activity is one of the most important of the summer and will go on once or twice a week until the first frost comes.