The Pickle Chronicles

I planted 12 pickling cucumber starts around mid-May, and today picked the first mature cucumbers! YES. Where there are good spicy pickles, cold winter days are tolerable, and a grilled cheese sandwich elevates into heaven. There always seems to be an acclimating time after planting, before vegetables really take hold and begin to thrive.  I spent a few minutes each day, back in the spring, stroking and encouraging the plants with “You are so beautiful! You can do it!” I loved how the vines became packed with their bright yellow blossoms and tiny cucumbers. I had seen this transformation before with vegetables, from nearly withering away to happy growth, and did the same with the sweet watermelon plants, butternut squashes, leeks, strawberries.  Talking to and loving them, for me,  creates a rich energy connection in the garden, and the full on lushness now is really a joy.

Come through the side gate and walk back to the garden —

into the garden

this way back….until you find the cucumbers…

into the garden…

come on back into the garden!

picking pickling cukes!

I’ve been making the same kosher dill recipe for over 30 years. They are truly fantastic. The recipe is from The Doubleday Cookbook by Jean Andersen and Elaine Hanna, copyright 1975,  no longer in print, if you can find a copy, you’ll treasure it! I love this cookbook and it shows – the classic raggedy binding and spotted recipe pages. If you want to make pickles, it’s the place. Lemon Curd. Cottage Cheese. Best ever Crazy Chocolate Cake. If you wanted to roast a possum, you could do that, too. My first batch of pickles was when I was pregnant with my son which was perfect timing with my food cravings! We bought the cucumbers at Nashida Farms outside of Longmont, Colorado,  a great market then owned by a Japanese family, when we lived up in the mountains of Estes Park. I even took a photo back then of my “Tickled Pickles”:

Tickled Pickles circa 1981

Kosher Dill Pickles

makes about 8 pints

3 – 3 1/2 dozen small to medium size cucumbers (about 4″ long) left whole, halved or sliced into chips

1 gallon cold water mixed with 1/2 c. pickling salt (brine)

Let cucumbers stand in brine three to four hours..

in the brine – kosher salt and filtered water

1 quart apple cider vinegar

1/2 c. pickling salt

1/2 c. organic sugar

3 tbsp. mixed pickling spices

PER JAR: 1 bay leaf, 1 peeled and bruised large garlic clove, 1-2 sprigs fresh dill,  1 thin dried red hot chili – such as serrano, 1 tsp. mustard seed

Kosher dill pickle spice array

Wash and sterilize 8 (1 pint) jars and closures. Drain cucumbers and pack into hot jars, leaving 1/4″ head space. To each jar add 2 sprigs dill, 1 clove garlic, 1 bay leaf and one dried red hot chili pepper, poking about half way down into jar. Set uncovered into a 250 degree oven, (this is helpful if you have a big batch working alone….but pickle parties are wonderful too!)

the pickling liquid – spices, apple cider vinegar, kosher salt, organic sugar, water

Simmer vinegar, water, salt, sugar and pickling spices, uncovered, 15 minutes in an enamel or stainless-steel saucepan, stirring now and then. Pour boiling hot into jars, filling to within 1/8″ of tops. Wipe rims and seal. (Or, if you prefer, fill jars to within 1/4″ of top, seal, and process in hot water bath 10 minutes. Take from water bath and secure seals if necessary.) Cool, check seals, label and store in a cool, dark, dry place.

Ahhhh – the first batch of Kosher dills 2012

Let unprocessed pickles stand 4-6 weeks before using, processed ones 3 weeks. I hope you’ll try them – and let me know how you like!

6 thoughts on “The Pickle Chronicles

  1. Wow! These look great! My dill was stupendous this year, but my cukes haven’t done so well. I’m trying again, with a late planting. Hopefully, they’ll produce and I can try your recipe. Your photos are beautiful!!

  2. Pingback: The Garden – Habitat of Love | Pachamama's Beautiful Food

  3. Pingback: Wasabi Egg and Avocado Salad Stuffed Cucumbers | Pachamama's Beautiful Food

  4. Pingback: A Grilled Spaghetti Squash, with Fresh Pulled Ramps! Tuscany Style Influenced-by-Paul-Newman Dinner | Pachamama's Beautiful Food

  5. Pingback: Curry Pickles | Pachamama's Beautiful Food

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s