We grow a variety of cucumbers. Some have thinner skin and some have thicker skin. Toss them in everything in the summer! We also grow pickling cucumbers that can be used for a style of pickling called lacto-fermentation.

Storage:

• Store in fridge in a bag, ideally in the crisper.

Cooking Tips:

• Make breakfast a little more exciting by topping your morning toast with slices of salted cucumbers.
• For a refreshing summer salad, dice cucumbers, tomatoes, and onion. Add olive oil, lemon, salt and pepper.

Picking Recipe:
Supplies:

• Quart jar, crock or other fermentation vessel 
• About 1 lb of small crunchy cukes 
• 1 T salt 
• Warm water and cold water 
• 1 to 3 cloves chopped garlic 
• 1 handful fresh dill (with or without flowers) 
• Optional: 1⁄2 to 3⁄4 T pickling spice of your choice (hot peppers, mustard seed, etc) 

1. Pack quart jar with cukes. Be careful not to bruise them but you can snug as many as you can fit in. 
2. Mix 1 tablespoon salt into warm water, stir to dissolve, let cool and add to jar. 
3. Add chopped garlic, spice and dill. Fill jar to 3⁄4” from top with cold water. Tighten lid and shake to distribute salt. 
5. Make sure cukes are below water level – you can wedge them under the neck of the jar, or you can use a few cuke slices to keep the good cukes below the water. 
6. Leave on a tray at proper temperature (62 to 78 degrees) for at least 3 days, with lids medium-tight. After three days “burp” the jars (open them over a sink and let out some pressure). 
7. After 5 to 10 days, when you like the flavor, compost the slices from the top (if they are moldy or soft) and transfer the jar to the fridge. Enjoy! (If you want half-sours, use a bit less salt and only ferment for 1 or 2 days). These lactofermented pickles will be full of probiotics!

Season: Summer