Care & Storage
For Eating Fresh: You can store cucumbers in your fridge's crisper, but we recommend not waiting too long to eat them - they dry out and shrivel after four or five days. They do not store well once they have been cut.
June - July
Makes enough for 5 quart jars. These will be delicious after as few as three days, and will keep up to two months in the refrigerator.
8 lbs of cucumbers
5 tbsp salt
1 bunch fresh dill, chopped coarsely
1 1/4 tsp peppercorns
2 1/2 tsp mustard seed
2 heads garlic
Cut cucumbers into spears and place in a large bowl along with the dill. Sprinkle with salt, mix, and let them sit for 30 minutes. Pack cucumber spears into jars. To each jar add 1 or 2 squeezed garlic cloves, 1/4 tsp pepper corns, and 1/2 tsp mustard seed. Pour white vinegar into the jar until the liquid comes up about 1/3 of the way, then fill the jar to the top with cold water. Screw on lids and shake the jars to mix. Refrigerate.
Ten Minute Pickles
Adapted from Momofuku by David Chang and Peter Meehan
2 small or 1 large cucumber, cut into 1/8-inch-thick slices
1 tbsp sugar
1tsp kosher salt
Combine the cucumbers with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for 5 to 10 minutes. Taste the pickles. If they are too sweet or too salty, put them into a colander, rinse of the seasoning, and dry in a kitchen towel. Taste again and add more sugar or salt as needed. Serve after 5 to 10 minutes, or refrigerate for up to 4 hours.
Mom's Magic Cucumbers
Contributed by Deborah Kanter
6 cups cucumbers, skin on and sliced very thin
3 small Vidalia onions, sliced thin
1 3/4 cup sugar
2 tablespoons salt
1 cup cider vinegar
Combine sugar, salt and vinegar in a small bowl. Pour over cucumbers and onions. Let stand several hours for best flavor. Divine when refrigerated and eaten cold on a hot day!