Archives for posts with tag: Pickling

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’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.

Tofu is great in miso soup. Almost a must. You can also make a tofu pickle. Just put tofu pieces in a jar of miso.

A day or two is good enough. Then wipe or rinse off and eat.

I put in some radish halves too.

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!

While the garden is taking almost all of my time with the seeding, planting, weeding, cultivating, watering, harvesting and marketing, I must take some time for other stuff like making some more pickles before I run out (like 4 weeks before I run out). Last week we made a big batch of store bought eco carrots.

The other day we made a big batch of sauerkraut too.

I wonder if it all will last until I harvest my own carrots and cabbage in the fall?


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. 

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 made a lot of lactic acid pickles this week so that I have more to sell at the autumn markets.

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Cucumbers, sauerkraut, kimchi and carrots.

Todays harvest;

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

More pickling tonight.