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Cucumbers, Pickles or Both?

July 21st, 2010

Some people love cucumbers, some people hate them. I don’t like eating cucumbers, they give me indigestion in the worst way, even the so called “burpless” ones. I grow them, however because I LOVE them made into pickles. Somehow the process of fermenting them makes them so much more digestible for me.

In my garden I have had great luck growing ‘Boston Pickling’ cucumbers. This year I’m also growing ‘Marketmore’ cucumbers to see what they’re like. Last year I grew lemon cucumbers, but wasn’t as fond of them as I am of the Bostons.

The problem with making pickles when you have a small garden is that you usually harvest 4-5 cucumbers at a time, and most recipes call for pounds and pounds of pickles. Last year, I found a recipe for Small Batch Dill Pickles in The Joy of Pickling. They were very tasty, and I ended up making a few batches. If you only have a few pickles I’d highly recommend using this recipe, it makes a zesty dill pickle.

I picked a few cucumbers on Monday to make into pickles. I debated using a recipe from last year that I knew I liked, but being an adventurous cook that loves loves to try new recipes, I decided to use the dill pickle recipe from the book Canning & Preserving with Ashley English.

I’ll let you know what I think of these pickles, they’re brining as I write this post and won’t be ready for eating for a few weeks. The hardest parking of making pickles is waiting for them to age!

What’s your favorite way to enjoy cucumbers?

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.