Row by Row Episode 158: What To Do With All Them Cucumbers

Garden Update

Greg:

Greg has started his seeds for fall in the greenhouse. He has a few different cover crops growing (Black Oil Sunflowers & Sorghum Sudangrass). Greg says that they still have their Jing Orange Okra coming in like crazy, this variety can get a little bit longer than the normal okra varieties but has great flavor and texture.

Sheila:

Sheila is getting ready to transplant more sunflowers in her raised beds. Sungold, Mardi Gras, and Sun Spot are the 3 different varieties Sheila is starting this go around but will also be planting more every two weeks to keep them blooming well into the fall. She recently tested a theory on soaking seeds. The “seed soaking” theory was to see if it made a difference with germination if you soaked seeds overnight. Jambalaya seeds were soaked in milk, another batch in water, and then none were soaked at all… the conclusion? It did not make a difference if you soak the seeds. If you plant okra seeds in cool soil, you will have problems. We did have the “no soaking” seeds come up in 3 days! Roselle is getting taller and Sheila has had to thin out the garden.

Seeds/Product Updates

Greg has been in contact with many of the Hoss seed breeders. They say that seed prices will increase over the next year or gardening season and that the breeders’ reserve on seed is getting pretty thin. Hoss Tools will be later than normal getting our seeds for the 2022 Spring Season, we should be getting our seeds in around early December. Another interesting topic, Hoss’ potting soil supplier has informed Greg that there will be a shortage of potting soil going into 2022.

3 Important Fermenting Tips

  • Cleanliness/ types of equipment – crock vs. jar
  • Brine/Temp/Strength (%of salt by weight in given volume of water)
  • Monitor/Check Daily/Skim off white scum/any mold

Recipe

Mrs. Hoss’ Dill Pickle Recipe

(No-Fail Half Sour Dill Pickles)

*Makes about 2 Quarts*

Ingredients:

  • 4 cups of water
  • 2 TBS pickling or fine sea salt
  • 1/2 cup distilled white vinegar
  • 8 cups whole pickling cucumbers
  • 1 dill head or 6 sprigs of fresh dill
  • 4 garlic cloves, peeled

Step-By-Step:

1. Heat the water and salt in saucepan, stirring until the salt is fully dissolved. Add the white vinegar and let cool to room temperature.

2. Slice 1/16 inch off the blossom end of each cucumber

3. Pack a clean 2-quart canning jar or crock with the dill, garlic, and cucumbers, in that order. Pour in the brine. Weight the cucumbers so they are completely submerged in the brine. 

4. Cover the container to exclude the air. Set the jar where the temperature will remain constant; 65-75 degrees Fahrenheit is ideal. 

5. Check the jar daily and remove any scum that forms on the surface. 

6. The pickles will be ready n 2 to 3 days, although full flavor will not be reached for a week. If your kitchen is reasonably cool, you can leave these pickles out for up to 2 weeks. If the brine starts to become cloudy, refrigerate immediately to prevent spoiling. The flavor of the dill and garlic will continue to develop. The pickles will keep for at least 3 months in the refrigerator. 

Product of the Week

Complete Fermentation Kit

National Pickling Cucumber

Food Preservation

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