When we began our garden last summer, I had no idea what I was getting into and ended up amazed by the mass quantities of tomatoes it produced. I thought nothing could surprise nor impress me as much as those little super-producing Sweet 100’s did, until we planted cucumber seeds this spring. The sheer cucumber madness we have experienced this summer has been overwhelming. Each day I go out and pick a cucumber off the vine only to go out the next day and pick 2 more that seem to have sprouted overnight in its place. Before we leave for any summer shindig, I pluck a few to take along. I give cucumbers to friends and neighbors, slice them for some extra crunch on a sandwich, make cucumber and tomato salad, use them in homemade salsa or pico, add them as a garnish to my pork tacos, and sprinkle slices with salt, pepper and a little sesame oil for a late night snack. And while this is all well and good, I still have had way too many cucumbers to consume before they go bad. And did I mention, that all 5 of us here are cucumber-lovers? I’m seriously talking about a Doomsday Preppers amount of cucumbers.
I did try to pickle them (even though I have no idea if they are pickling cucumbers) with a recipe I found online. It called for vinegar, garlic, peppercorns, and salt and only took 2 weeks in the fridge, but whatever the recipe was that I used made them way too vinegar-y. They were crispy and had a great crunch, though, which was a result, I had read, that could be difficult to achieve. Next year I’ll pay more attention to what I plant and also where I plant things. My cucumbers completely overtook the garden and wiped out their tomato friends and stifled the strawberries.
Maybe one year I’ll get this the hang of this gardening thing. As for this year, “I can pickle that” is my mantra.