Despite a lean harvest in other aspects, the squash and cucumbers have been exploding out of the garden at a daily pace, which has resulted in a lot of squash fritters, zucchini and apple pancakes, zucchini spaghetti, squash fajitas, stuffed squash blossoms, etc.
The cucumbers seem slightly less versatile; we’ve eaten our fair share of tzaziki sauce with curries and gyros to utilize the first round of productivity, but the quantities coming in soon meant pickles. I researched a couple of different recipes and ended up using my great-grandmother’s refrigerator pickle recipe with a few tweaks – a simple mix of sugar and vinegar stirred together on the stove with some spices (cumin, oregano, salt, pepper, dill), chilled, then poured over the veggies. The result is a hybrid of a dill and a bread and butter pickle with finely sliced onion, garlic, and green tomato that lasts a good couple months or so in the fridge – they’re not sealed with a hot water bath, an element of ease that also retains nutrients since all the veggies are still raw.
So far, the only downside to this is the fridge space required to preserve all of the cucumbers, but I’m not positive I’m going to stick with this method. What are some of your favorite ways to preserve cucumbers?