The one staple that can be found on our dinner table at most meals in our house is a jar of homemade pickles. Many different kinds. You name it, it’s probably been on our table at one time. Sweet beet pickles, savory dill pickles, pickled mixed veggies and even spicy pickled peppers ranging from the more tolerant hot banana peppers to the hottest habaneros.
Each summer, I put up a number of jars of pickles, including a large batch of the most basic dill ones. This requires a large number of fresh picked pickling cucumbers of relatively uniform size.
This year, I got a case of cucumbers from Tranquille Agra Farms. I picked them up directly from the farm within an hour or so of being picked and got to work preparing them into pickles as soon as I got home.
The cucumbers were crisp, clean and a brilliant shade of green!
I used several different methods of pickling with the case of cucumbers I got this week. I used a basic dill and garlic recipe and processed them in a water bath canner for storage:
Always use a properly tested recipe for pickles in order to ensure that they will be shelf-stable and safe to consume!
As well as a few batches of refrigerator pickles that our family will use up in the next 3 months:
Interested in purchasing a case of cucumbers from Tranquille Agra Farms? They have cases available in any size you need for $2/lb.
Call ahead at: (250) 376-9426 to pick up directly at the farm located at 3275 Tranquille Rd. You can also find them at the Kamloops Regional Farmers’ Market on Wednesdays and Saturdays.
Tips: After several years of making my own pickles, as well as a lifetime of watching my parents make them, I follow these rules in order to prepare the crunchiest pickles:
1. Use fresh-picked whenever possible. Cucumbers begin to soften soon after harvesting.
2. Keep the cucumbers in a bath of ice water for at least an hour before pickling.
3. Trim the blossom end of the cucumber.
4. Add a grape leaf to each jar.
5. Make sure all of the cucumbers are below the surface of the brine.