Now I know exactly how it feels to give birth. 100%.

Maybe even more so. Last May, I planted a seed and now in mid-July I have a baby cucumber. My immediate thoughts are of the wonderful future of nurturing this cucumber through all of the trials and tribulations of life.

I want to be there for it through thick and thin. I want to see it graduate, get a good job and have some cucumbers of its own.

Also though, I’m kinda hungry. Hmmm… Maybe just a little nibble…

Oh My God What Have I Done!

My poor cucumber never even had a chance. Struck down at the height of ripeness, it has found the violence of a pickling jar!

Joining my cucumber are green beans, radishes and garlic. (Plus a little salt and pickle seasoning.) All far to young for this fate.

Pickling is a great way to preserve your backyard harvest. You’ll find as you grow your own that you often have more food ready than you are willing to eat at the time. Sure you could give it away to neighbors or save it for seed but why not eat it later?

Pickling is dead simple, just mix unchlorinated water with some iodine free salt (1.5 teaspoons per cup of water), throw in your vegetables and let it sit for a few days. You could buy a bunch of fancy jars, pickle weights and other fancy pickle stuff if you like.

That being said, it is all wildly unnecessary. You could also use the empty pickle jar in your fridge, or just put your vegetables into the liquid left in your jar now. It will pickle again. You could put them in a coffee mug. Just make sure they are covered by the brine.

Instead of using the pickle weights, cover it with wax paper like I did and keep it all submerged.

I would suggest though, get yourself some nice plastic jar lids. I’ve noticed with the salt, the metal lids start deteriorating very quickly.

So give it a shot. Let me know how it works out for you in the comments.

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