It's time to pickle all those cucumbers that came out of our garden last week. Last year, all of our cucumbers were extremely bitter, really ruining the whole pickle experience. I looked it up and the bitterness could have been caused by uneven temperatures, uneven watering, or pure genetics. Well I can't do anything about temperature fluctuations during a New England summer, nor can I genetically engineer my cucumbers (at least not yet.) So I crossed my fingers when I tasted our current crop, and luckily, by sheer luck, they aren't bitter...phew. So onto making some pickles...
If you like pickles with a little sweetness, then these are for you. My personal favorite are the sour kind, but I haven't perfected my sour pickle recipe yet. Until then, these are sweet, crisp, and delicious. You'll need to tailor the amount of sugar to your personal preference. The amount I use does not make the pickles overly sweet - otherwise, Jim wouldn't eat them. They came out perfect (for me.) I can't wait to put these on veggie burgers later in the week! You'll find the recipe after these pictures. Enjoy!
3 Tbsp kosher salt
1 cup water
1/2 tsp turmeric powder
1 Tbsp coriander seeds