When Life Gives You Cucumbers…Make Pickles!

by Jennifer

My father has an amazing backyard garden that is yielding many, many zucchinis and cucumbers right now. This week he was kind enough to deliver about 10 cucumbers to my house, and more than half of them were the small kind that already look like pickles, so I decided to try to make some pickles, one of my husband’s favorite foods.

Before I explain the pickle-making, I want to share some things I recently learned about cucumbers. Some people may think that cucumbers are fairly boring, or don’t have a lot of health benefits, but I beg to differ.

First of all, cucumbers are 95% water, so they are a fabulous source of natural hydration and are a natural diuretic. Cucumbers also contain ascorbic acid (Vitamin C) and caffeic acid, which prevent water retention (this is why cucumbers applied topically are often helpful for swollen eyes, burns and dermatitis!)

In addition:

  • Cucumbers contain erepsin, the enzyme that helps to digest protein
  • The high silicon and sulphur content of cucumbers promotes hair growth, especially when the juice is added to the juice of carrot, lettuce and spinach
  • Cucumbers’ high mineral content helps to prevent splitting of finger and toenails
  • 1 cup of cucumbers contains nearly 10% of the daily recommended value of vitamin C
  • Cucumber skin contains fiber, and cucumbers contain high levels of potassium and manganese, which help regulate blood pressure and help promote nutrient functions, respectively

Now, on to the pickles! We followed the instructions that I found on Little Blue Hen, and stored our pickles in the fridge overnight. My husband did a taste test this morning and declared them to be good, although he suspects he will like them more and more the longer they are in the fridge (he likes his pickles to have strong flavor). I tried one and liked the fact that it was still nice and crunchy (I don’t like soggy pickles) and had a pickle flavor without being too strong, so we were both satisfied!

Ingredients:

  • 5-6 small cucumbers (if you have a scale, aim for about 12 ounces)
  • 8 sprigs fresh dill
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon whole black peppercorns
  • 4 cloves garlic, cut in half
  • 1 tablespoon sea salt (apparently if you use table salt, your pickles will turn funny colors!)
  • 1 tablespoon granulated sugar
  • 3/4 cup white distilled vinegar

Directions:

  1. Slice cucumbers into whatever shape you prefer (we did coins).
  2. Place in a clean 1-quart jar with dill sprigs amongst the cucumbers.
  3. Add garlic and spices.
  4. Combine salt, sugar, and vinegar in another container. Stir until salt and sugar are dissolved.
  5. Pour over cucumbers.
  6. Add water to cover.
  7. Place lid on jar and refrigerate overnight.

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