|gherkin cucumbers out of the garden.|
Our little veggie garden in our front yard is going crazy at the moment! I even had a lady walk past yesterday morning and comment how much she loved watching our veggies grow, it made me feel quite chuffed!
Over the weekend, my husband (and master of the garden) and I, as his helper, got out there and staked and sorted the maze of pumpkins, cucumbers and tomatoes. It felt like unraveling a sweater and then re-weaving it on a loom, something that I'm quite good at.
It was at this point that we discovered that we were growing some Lebanese cucumbers and also some gherkin cucumbers for pickling! I was so excited as we didn't think that they had taken off and that they had been taken over by the pumpkins and tomatoes.
|pickle making process.|
As we only had about 4 gherkins to pickle, we decided to test out the Martha Stewart Refrigerator Pickles recipe. As we only had a few to pickle, we weighed the gherkins and then adjusted the recipe accordingly. The result after 24 hours was delicious!
If you can't be bothered clicking on the link above, here is the recipe that is found on Martha Stewart's website, definitely has the Miss Mardi seal of approval!
- 2 pounds Kirby cucumbers, sliced 1/2 inch thick on the diagonal (about 8 cups)
- 1 medium Vidalia or other sweet onion, sliced 1 inch thick
- 2 celery stalks, sliced 1/2 inch thick on the diagonal
- Coarse salt
- 2 cups sugar
- 1 cup cider vinegar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved.
- Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).