Fenugreek Ginger Pickles

Reader Contribution by Katie Wilson
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In southern Vermont cucumber season is coming to the end. The leaves are beginning to mildew and there are those pesky cukes that hid behind giant leaves and were not plucked early enough are now giant and filled with seeds. They are unpalatable raw – I’ve been using those to make cucumber water as a refreshing beverage in the end of summer heat. Others are just becoming ready now, but they must be caught quickly as everything is growing, growing, growing. Miss just one day of picking and they have gone too far.

The truth is I do not love cucumber pickles, especially the traditional kinds. I make them for others – my daughter and partner love them, as do extended family and neighbors. My daughter practically lives on pickles in the summer. She is not particular to the flavor – although she loves sweet icicle chips. I make so many pickles each summer mostly because I always have too many cucumbers! What I do like about pickles is how they keep throughout the fall as refrigerated pickles and if properly canned until next time cucumbers are on the vine.

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