June 17 | I’m quite fond of the trellis I made from two T-posts snagged on bulk trash day, a stalk from last year’s Maximillian sunflowers, and hemp twine.
I’ve been daydreaming of traditional pickled cucumbers since reading this article last August about “the beauty of fermented foods.” I have grown and pickled slicing cucumbers before, but this year I wanted to grow chubby ones that would look so pleasing in mason jars labeled “dill,” “horseradish,” or “hot pepper” — each jar a new experiment in fermented flavors.
I unsuccessfully tried to start some plants from seed, so I was happy to find pickling cucumber transplants from Renrick’s Farm and Garden, via the Oklahoma Food Co-op.
July 13 (left) and July 16 | Batch No. 1: basic fermented cucumber pickles! After consulting Nourishing Traditions for guidance, I started with a brine of 2 T sea salt in about 3 cups of water, added about 1 T McCormick pickling spice, and two garlic cloves. To help retain crunch, I added to the jar two leaves from Brian’s grapevine. Then you simply leave them at room temperature for three days (or more, to taste). So good, and I’m just getting started. Watch out, Claussen!