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Look Who’s Pickling!

Yesterday, as a part of our CSA, we received four pickling cucumbers, which are fine to eat as they come, but honestly? Who wants to eat un-pickled pickles? We often pickle radishes by soaking them overnight in a mixture of vinegar, olive oil, pepper, garlic powder and salt, so I figured, why couldn’t I pickle cucumbers in roughly the same way? What follows is an experiment in pickling.

cukes for pickling

Step 1: Wash and slice cucumbers. Make sure you have a container that will fit them properly. You don’t need a jar — screw jars and all that crap about sterilizing. Too much hassle. I say, you only live once! Use whatever you have on hand! (Keep in mind, I have no idea what I’m talking about.) In my case, I have nice tall jar-like plastic containers that fit sliced cucumbers perfectly.


Step 2: Choose your ingredients. Maybe this should be step 1, but who cares? I used kosher salt, fresh course-ground pepper, white vinegar, red wine vinegar (not pictured), scallions left over from last week’s CSA share, and a garlic scape.

salty cukes

Step 3: I chopped the garlic scape and the scallion into thin slivers and threw them into the tubs with the sliced cucumbers. Then I dumped enough salt into the tubs that I wondered aloud, Could that be too much salt? But, I told myself, there is no such thing as too much salt. Next I ground lots and lots of pepper into the tubs, and poured the entire bottle of white vinegar over everything. There wasn’t enough vinegar to cover the cucumbers, so I added red wine vinegar until the cucumbers were submerged. As an afterthought I sprinkled about a teaspoon of sugar into each tub, because sugar used in small amounts is a flavor enhancer. Lastly, I screwed the lids onto the tubs and shook them up, to mix everything around.

soaking cukes

Step 5: Let those babies soak! I’m going to let them soak for three days because I read a recipe online that suggested leaving your pickles to pickle for three days. I have no idea what they will taste like, but the brine was fabulous, I know because I sipped a spoonful of it. I am very excited. Hopefully they’ll be delicious. I’ll keep you posted!



This week’s share: One bunch of scallions, one enormous zucchini, two perfectly red tomatoes, one head of baby lettuce, dinosaur kale, chard, a cluster of turnips, a potted basil plant, three slicing cucumbers and four pickling cucumbers. Which means I now must learn how to pickle!

Sat on a fence but it didn’t work

I’ve been under a lot of pressure lately.  And not even pressure from an outside source, just pressure from within.  I’ve been kind of a freaked-out blob lately.  It’s not pretty.

Except that’s not entirely true.  “Freaked-out blob” implies that I’ve spent the last two weeks eating ice cream in the same pair of dirty sweat pants day after day.  While that is certainly how I’ve been wanting to spend my time, instead I’ve actually been relatively productive.  I started running again.  High-five!  My plan is to fit into my pants again by Memorial Day.*  I also worked a lot this week.  A lot.  More than I’ve worked in a while.  And?  I went out with friends, saw a movie and had drinks afterward.  Right there is more activity than I have participated in since the end of January.  I should be exhausted, and I am, but I didn’t end there, you guys.  I also had two snow days in the last week, took tons of photos, kept my apartment clean, washed three loads of laundry, balanced my checkbook, updated my monthly budget sheet and ran errands.

And while that’s great and everything, did I really accomplish anything?  You know what I didn’t do?  My taxes.  Also?  I’m just barely keeping in step with assignments from work, getting them done in the nick of time, that is unacceptable I should be weeks ahead on all of my assignments.  Also?  I haven’t trimmed my toenails in two weeks, I haven’t checked my Facebook page since February and I went four days without shaving my legs.  FAIL.

Is this normal?  I mean, I assume that everyone feels the way that I feel, that I’m not the only person who expects to get it all done perfectly all of the time.

It’s a lot of pressure.

So that’s where I’ve been.  I’ve been trying, managing, ticking things off one at a time and breathing deeply, namaste.  In case you didn’t notice, one of things on my to-do list that didn’t get done was –

Hi! I’m posting! And did you like the photos?  It’s Friday!  I posted!  And I have news!

There is a project in the works, a project that came about thanks to writing that’s happened on this site, a career-type job-ish, and it’s really exciting and totally terrifying.  I’ll tell you all about it next week, when it launches, god willing.  Until then, here’s to a weekend that will hopefully have at least one morning where I can sleep in past six.

*Between the end of November, when our CSA ended, and the end of January, I gained enough weight that even my bras stopped fitting. What. The. Expletive.