Definitely a cuke overload. Only one thing for it, make pickles!
We made three different flavors of pickles by using the same brine but adding different seasonings to each jar.
One type was a traditional dill with a garlic clove, fresh dill, a bay leaf & 1/2 t mustard seeds. The next was spicy with a halved jalapeno (seeds & all), a piece of fresh peeled horseradish root, a bay leaf & 1/4 t crushed red pepper flakes. The last one was sort of a mix of the two with all the items in a traditional dill plus a jalapeno.
Basic Pickle Brine
(from Ball Complete Book of Home Preserving
)4 c cider vinegar
4 c water
3/4 c sugar
1/2 c pickling or canning salt
3 T pickling spice
Tie the pickling spice into a little bundle using cheesecloth. Add everything to a stainless steel or enamel pot. Bring to a boil stirring to dissolve sugar & salt. Let boil gently for 15 minutes.
Ladle over cucumbers & seasonings that have been packed into sterilized jars leaving 1/2-inch head room. Add lid & neckband & process in boiling water (about 1-inch higher than the top to the jars) for 15 minutes. Turn water off & let sit for 5 more minutes. Remove & let cool undisturbed for 12 - 24 hour. If processed correctly the lid should pull downward making a popping sound. (Any jar that doesn't do this should be placed in the fridge & eaten.)
Allow to sit in a cool dark place for a few weeks before eating.
Makes 5 pints.
For a crispier pickle, we salted our sliced cukes & let them sit for two hours to remove some of the water. We rinsed them in could water before packing them into the sterilized jars.
On to Menu Planning Monday...
Cider Brined Pork with Cider Braised Kohlrabi
Chorizo Stuffed Zucchini
Espresso Glazed Rib-eye with Creamed Mizuna
Black Bean Burgers with Roasted Cauliflower & Bacon Chipotle Sauce
Black Bean Burgers with Roasted Cauliflower & Bacon Chipotle Sauce
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© 2007-2009 Kathy Lewinski
© 2007-2009 Kathy Lewinski
That's a lot of cucumbers! I love a good crisp pickle!
ReplyDeleteWow! You're getting a good harvest from your garden despite the cool temps this year. That's great.
ReplyDeleteYou reminded me to make some pickles. Love the crisp ones.
ReplyDeleteWow that is a boatload of cukes. With all the rain we had this year in NY I bet cukes would be doing well, that is if I had planted them. Next year...
ReplyDeleteSo will family be getting pcikles for Christmas.
Yum! Nothing better than a good crispy pickle that slaps you back in the kisser when you bite into it. How about bread and butter pickles? Have no idea what makes them bread and butter, but they always taste better to me.
ReplyDeleteI love pickles. I'm one of those people that can just snack on them and a good sandwich requires their presence. :) My mom always makes great pickles, but I've never tried. Yours sound and look so great! That was quite a garden in your fridge!
ReplyDeleteVery cool! I have been doing the same -- I've been tweaking ratios to try to narrow in on my ideal kosher dill-style pickle. Not quite there yet but I'm enjoying the results of the experimentation!
ReplyDeleteThat's an amazing crop of cukes! I love pickles, can't wait to see which of the flavours you think works out best.
ReplyDelete