Many years ago I had a cucumber addiction and would visit a roadside vegetable stand almost daily, just to buy a few for eating whole. I mostly chalked it up as some cruel Freudian craving because I was very pregnant and Gordon was temporarily living a thousand miles away from me. However I apparently just truly love good cucumbers.
I’ve never grown cucumbers before, but with all of the pickling experiments I’d been doing, I wanted to try and grow a pretty heavy yield. However, as was typical for this season’s start, I had germination problems. I planned for 30 plants and ended up with maybe 16-18 (I forget) of two varieties: Parade Pickles (heirloom seeds I picked up on Etsy) and Picklebush (Burpee).
I didn’t even realize that some cucumbers were climbers and some were bush variety until my dad told me that he always grows climbers for space reasons. Then I studied really hard to figure out what I had and how and where to plant them. Perhaps the name PickleBUSH would have sent a signal to a more confident gardener, but not me. I had to obsess for a few days, never sure that I had it right until the plants themselves showed me that all was ok.
I love the way my parades look. They are beautiful plants growing so prettily up their fencing trellis. The cukes themselves are dark green and almost perfect cylinders, becoming striped as they thicken.
The Parades have an almost floral flavor to them. Picked when small, the skin has very little bitterness.
The Picklebush plants are wanderers, but not crazily. They are supposed to be compact for smaller garden spaces.
Their color is bright green and I find that they are narrower at the blossom end, but that it seems to even out somewhat as they grow. The picklebush flavor is mild and delicious. They are a very refreshing summer snack and although I still prefer the smaller ones, the cukes that have been left on the vine for a couple of extra days are still great with almost no bitterness.
Cucumbers, cucumbers, cucumbers! Oh how I will miss them when they are gone! Tuesday I picked enough to try a small batch of pickles. I found a recipe that I thought Gordon would enjoy — good old vinegar-based, shelf stable Bread and Butter. (Food.com)
They turned out great! I was worried that I’d overcooked them, but I did not. They have a lovely crispness about them, even after cooking the pickles and the 10 minute water bath to seal ’em up good. Next time I will cut the sugar by maybe a third and make the pickle slices a bit thicker. Also maybe more onion would be good. I added a few cloves this time around.
Today I assembled some tried and true lacto-fermented kosher dills (but tossed in a handful of green beans and a few jalapenos). Also found a cool idea online to pickle squash with basil instead of dill, so I’m trying that with garlic (and a few baby carrots for fun), also lacto-fermented. The dill I had stored in the freezer in a gallon bag because it was all ready when the pickle plants were newborns. The large leaf basil was freshly picked today.
I love the fermented kind of pickles for not only their healthy probiotic properties, but because they’re so easy to do! So far I’ve found that everything works well with a 3.5% salt water brine poured over whatever ingredients you like. Then they can sit (in a tray of some kind) on the kitchen counter for 2-3 weeks depending on what it is and how big the pieces are. (I did a chopped onion and it took forever!) The fermented pickles should get bubbly and then cloudy and usually they have some minor pressure explosions (hence the tray). And you can just keep tasting until they’re done. But tasting messes up the dynamics inside the jar, so it’s an adventure.
I’m excited to try weird basil squash pickles. I’ll let you know what happens!