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I was talking about my blog with a friend the other day who said, “wow can you tell me what to do with all my cucumbers?” New to growing a vegetable garden he was amazed at all the types of cucumbers and is equally amazed at how many he has.  When I first grew cucumbers I felt like a slave to either eating them raw or making pickles.  How wrong I was, The Victory Garden Cookbook *introduced me to how versatile they are.  I still eat them raw and make pickles but also know there is more to it.  One note, remember they are mostly water so if you are cooking with them and don’t want the extra water just cut them and let them drain for about an hour.  Salting will speed up that process but is not necessary.

Suggestions: cucumber sauce, sautéed with onions, cream of cucumber soup, baked stuffed cucumbers, cucumber sauce over salmon, tzatziki, added  to salads like tuna fish and chicken, puree and added to mashed potatoes, grate and sauté quickly in butter, add to eggs and scramble, and my favorite especially in this humid summer, take a few peelings of cucumber and add to a pitcher of water for the fridge – very refreshing.  Two slices of cucumber on your eyes after a lot of computer work feel really nice. When making pickles instead of throwing the ends in the compost I place them in a bag for freezing and use them in water later on.

Bread and Butter pickles

I have attempted different types of cucumber pickles over the years but find that these are my favorite. It might just be the case because I can remember my mom making them about this time of year and when I was old enough I was included in the process making both pickles and memories.

I use a combination of two recipes, one from the Fanny Farmer cookbook and one from Aunt Doris.  There are many recipes on line for you to choose from; I even found out you can get the Fanny Farmer cookbook on your kindle, but honestly find one that works for you and experiment as you like. Here is an example of one much like my own.   http://www.simplyrecipes.com/recipes/bread_and_butter_pickles/

Some advice for having great pickles.

• There are many types of cucumbers out there, don’t limit yourself to pickling cukes but I tent to stay away from some of the more fancy ones. To be sure you have enough one pound of cukes with skin on = about 4 cups of sliced for the usual looking cuke, 5 pickling cukes will give you about the same.  Don’t worry if you are off a bit.
• The recipe will usually call for pickling salt.  I have used just good old table salt but now that the pickling kind is a staple in my pantry I use that.
• I purchase a bag of ice for the crisping.  If you use ice from your ice maker just be sure you stock up.
• Cutting: for me the best B and B are paper thin, so I am sure to cut both cukes and onions as thin as I can get them.  I use a mandolin but you could also use a food processor or if you have the time use a sharp knife.
• When leaving them to drain, I put them in a collider over a big bowl and let sit.  Be sure to add ice during the time and rinse afterwards.
• The pickling juice cooks up quickly and you don’t want to overcook the pickles.  Once you add them to the pot and they come back to a boil they are done, start filling the jars.  WARNING: when the recipe says to slowly bring the mixture to a boil heed the word slowly. I have experienced a boil over onto my stove, the sugar catches fire and it is one nasty mess to clean up.  Lesson learned.
• I keep my pickles in big jars in my refrigerator.  I have a smaller jar that is more accessible that I fill from the bigger ones.  They keep for a long time.
• Do this with a friend, a child or a grandchild, remember to share your stories which will result in jars of pickles and memories for some time to come.
• What to do with the pickles-besides eating them by the forkful?
  • On sandwiches especially grilled cheese and tuna salad.
  • A condiment with chicken or steak.
  • Add to a salad and use some of the juice as dressing
  • On hotdogs or kielbasa
  • As a topping on pizza
  • Put out on a cheese board with brie or other soft cheese.
  • Give a jar away as a hostess gift or at holiday time.

Note

I went to find a good site for you to purchase The Victory Garden Cookbook by Maran Morash and was floored that some copies are over $100.00.  Not sure why, but I did find some others that were down in the reasonable range.  You will have to do some work to find them.  FYI mine had a price tage of 17.00 on it.

Take home info

• There are many uses for cucumbers
• When making pickles you get more if you share it with someone else.