The marvel of gardening is not only in watching a transformation in nature, but also a testament to ones patience and resolve to help those little seeds along that lead up to the reward of a harvest.
When planting cucumbers the rule of thumb is to grow 6 plants per person. Grow 3 to 4 plants per quart for pickling, this should yield 8 to 10 pounds per 10-foot row. Space plants 1 to 3 feet apart in rows 3 to 6 feet apart.
The ultimate test of a good pickle is in the crunch. I use this simple recipe for the most delicious Kosher Sour Pickles (and kosher in the title for the type of salt I use).
Kosher Sour Pickles:
1 quart water
1 cup of vinegar
4 tablespoons kosher salt
1 pound cucumbers
2-4 peeled garlic cloves
2 tablespoons homemade pickling spice (see below)
Homemade Pickling Spice:
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons dried coriander
2 tablespoons dill seed
2 tablespoons allspice berries
1 tablespoons crushed red pepper flakes
2-4 bay leaves, crumbled
In a medium pan, combine water, vinegar and salt. Bring to a boil and heat until the salt is fully dissolved. Set aside.
Sterilize your wide-mouth quart jar and lids – let them dry.
Wash cucumbers well and trim the ends. Pack them into the clean quart jar with the garlic cloves and the pickling spice. Pour the brine over the cucumbers. Tap the jar gently on your counter to settle the cucumbers and to remove any air bubbles. Cover with lids.
Set the jars into a corner of your kitchen that’s cool and out of direct sunlight. Pickles can continue their fermentation process for up to three weeks.
