Imagine my delight when visiting Rabbit Run Farms’ stand at the Prescott Farmer’s Market, I discovered that pickling cucumbers are in season. Matt and Sarah farm commercially on Prescott College’s Jenner Farm as part of a land sharing agreement in exchange for managing the farm’s ongoing research projects. I have been out at Jenner Farm most of the summer with the college’s agroecology program, but somehow failed to notice the cucumber plants. I am very excited to eat some of the fruits of Matt and Sarah’s labor, but first I’ll need to transform them into pickles.
I started with a foraging trip to Prescott College’s edible campus gardens, currently managed by Rebekah Doyle. Rebekah gave me a tour a few weeks back and showed me the grape plants growing behind the library. She said they could be used for making dolmades (stuffed grape leaves), but I needed them this time for a chemical they contain. This chemical inhibits the enzymes found in the blossom ends of ripe fruit that can turn lovely crisp pickles into a slimy mess.
I rushed home with my harvest and pulled out my 3 gallon crock. As much as I love these stoneware crocks, any food grade bucket will do the trick. I washed mine well and scalded it with boiling water, then lined the bottom with rinsed grape leaves and fresh dill.
Next I rinsed and trimmed the blossom ends off of the cucumbers. This part of the fruit contains enzymes that can make this home food preserver cry. My first batch of long brine pickles was an unmitigated mushy disaster which I salvaged with the blender by turning it into pickle relish before canning it! Matt and Sarah were careful to leave a portion of the stem in tact which is very important to the pickling process and definitely something to look for when you are sourcing pickling cucumbers. Update: The next time around I will cut off less of the end. When I debrined the pickles, the cut end created a salt gradient where one end of the pickle de-brined faster (and was less salty) than the other. I’ve since read you can almost scrape the blossom end a bit with a knife without actually cutting the end off.
I packed these lovely fruits into the crock and then added spices and another layer of grape leaves. Then I made a 10% brine (1 cup pickling salt in 2 quarts water) and covered the fruit. I topped it all off with three 1 gallon food grade plastic bags also filled with brine (in case they leak). I learned this method from Sauerkraut Seth at Hawthorne Valley Farm a few years back, and it is now recommended by the National Center for Home Food Preservation. It keeps air out, but allows bubbles of carbon dioxide produced through the fermentation process to escape, a perfect situation for pickling.
For more inspiration on making your own fermented foods, check out Sandor Katz’s books and great presentations he recently gave at Cornell University. and Ithaca, NY. (Update: and for Food Day 2012 at Prescott College).
For safety information and tested recipes for almost every type of food preservation, visit the National Center for Home Food Preservation.
I’ll be open water bath canning these pickles either in their own high acid brine or in a vinegar and sugar solution in 4-5 weeks or whenever my crock stops bubbling.
Update: If you’re curious to learn more about lactic acid fermentation, Molly Beverly and I gave a workshop at a Slow Food Prescott meeting. Workshop begins after slide show at 0:57 mark.
Note: Light harvesting at the Prescott College campus edible gardens is available for students, staff and faculty of the college. More intensive harvesting for food preservation is available to Prescott College students, staff and faculty who volunteer in the gardens. The public is welcome to visit and be inspired to create their own edible landscaping.