Pickling Cucumbers
All About Pickling Cucumbers
Two major categories of cucumbers are slicing cucumbers and pickling cucumbers, with exotic varieties making up a third category. One of these types (guess which) is the best type for making pickles, and for a reason. We'll look into this, note several of the favorite varieties, and explore the art of preparing the cucumbers for pickling once harvested.
Whereas slicing cucumbers are long, straight, and smoothed skinned, the pickling varieties are shorter, bulkier, and have bumpy surfaces. They also are bred to have relatively thin skins, and are crunchier and less moist than their slicing counterparts. While slicing cucumbers can be used for pickling, the end result will be a less crunchy pickle, and one that, because of moisture, is less likely to hold its shape.
Cucumbers are warm weather crops, and experience rapid growth. For pickling cucumbers in particular, you need to keep a close watch on the plants once they have blossomed, and the fruit starts to develop. The fruit tends to grow rapidly, and you'll want to harvest them before they get longer than about 6 inches. Longer cucumbers will have a tendency to become soft, or develop hollow spots, not good for making pickles. In addition, if you leave an overly large cucumber on the vine, the vine will stop producing, so it's important that you constantly harvest the cucumbers.
You'll get the best results when you pickle the cucumbers within a day after they've been harvested. If this is not possible, or practical, the cucumbers will keep under refrigeration. Otherwise they tend to lose moisture and will produce pickles of an inferior quality. Be sure to wash, clean, and pat dry the cucumbers before refrigeration.
There are a variety of ways of pickling cucumbers. If you choose to quick pack them in vinegar, and process them in boiling water, they'll have a shelf life of about a year. If you don't wish to, or know how to, can them, you can keep pickled cucumbers in the refrigerator or freeze them.
You can marinate cucumbers in the refrigerator for several days in a salt brine, with spices. The result is a refrigerated dill. It will keep for up to two months in the refrigerator. So canning is a process you need not be concerned with, unless you want to store the pickles indefinitely.
Several of the more popular varieties of the pickling cucumber are the Midget Bush Pickler, great for container growing, and Carolina, which produces a straight, fairly blocky fruit. The all time favorite pickling cucumber is likely County Fair. In the introduction, short shrift was given to the category of exotic varieties. It should be noted however, that the Lemon Cucumber, a round yellow variety, which grows to tennis ball size, will make great tasting, yellow pickles.
Pick and plant one of these varieties, choose you pickling method, and give it a try!