Thursday is our last CSA pick-up for the year. On the one hand, I’m always a little sad to say good-bye to the farm family and their employees, who we’ve gotten to know over the last 5 years. On the other, I am thankful that I will not have to brainstorm ways to use up the weekly bounty before it goes bad. Overall, I feel pretty good about how we’ve done this year. I’ve had to throw out some lettuce, a few cucumbers and squash, but I think we’ve gotten better about either eating up the produce or cooking and freezing it for later. Some appeals to friends on Facebook definitely helped–especially when we had a bumper crop of cabbage back in the summer.
Our last extreme bounty this years was cucumbers. I like cucumbers just fine, so does my husband. My kids range from indifferent to opposed. We don’t eat a whole lot of salad as a family, so while I used a few cucumbers in salads and even made a couple just-cucumber salads, that didn’t nearly take care of all the cucumbers we were getting. Since four out of the five of us like pickles, I finally decided to give pickling a try.
My experience in food preservation is pretty small. I will cook and freeze lots of things (my husband keeps joking about getting me a chest freezer for Christmas; part of the joke is that I would actually enjoy the gift even while laughing at it), and that includes having made freezer jam. I have never canned anything that requires processing in boiling water. Every time I think I will try that, I get a book out and start reading it and get scared off by the warnings that sounds something like “Follow the recipe exactly or you might die of botulism!!” Maybe next year I will be brave enough to try real canning. For now, I found a refrigerator pickle recipe here: http://spoonful.com/recipes/the-worlds-best-and-easiest-dill-pickles that sounded good, easy, and up for tinkering with amounts (since I didn’t know if I would have enough cucumbers to make a full recipe).
The recipe was as easy as it advertised, and it was a recipe that easily lent itself to small helpers. I made the brine, and then the kids helped me fill jars while we waited for it to cool. We are dill pickle fans–no sweet pickles or bread and butter here!–and the only ingredients besides the brine and cucumbers were fresh dill (which we had to buy special, but I managed to use it up just for pickles, so it wasn’t wasted), garlic cloves, and peppercorns. Then we just had to wait for a couple days while the pickles pickled.
They turned out wonderfully. I’ve ended up making these pickles three times: one half batch, one full batch, and one double batch (when the cucumbers just kept coming) and so far all the jars except one turned out great (that one turned out mushy). I had enough to give some away, and all the reports have been good. I may make one more batch if I can get to it in the next day or two, and then I will say so long to cucumbers for a very long time. At this point, I’ll probably discover a recipe I have to try that calls for 20 cucumbers or something. But such is life.
I did actually think to take pictures while making my first batch, so here they are: