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Monday, July 16, 2018

Behemoth Cucumber

Have you ever been surprised with a huge behemoth of a cucumber that wasn't there two
 days ago? What do you do with huge cukes? Does the flavor change as they get so large?


Super large cucumbers are often hard to transform into crispy pickle spears and are often quite seedy, but still have much potential!


  • Don’t let cucumbers get too large or they will taste bitter.
  • At peak harvesting time, you should be picking cucumbers every couple of days. They’ll grow quickly!
  • Harvest regular slicing cucumbers when they about 6 to 8 inches long (slicing varieties).
  • Harvest dills at 4 to 6 inches long and pickles at 2 inches long for pickles.
  • The large burpless cucumbers can be up to 10 inches long and some types are even larger.
  • Cucumbers are best picked before their seeds become hard and are eaten when immature. Do not let them get yellow. A cucumber is of highest quality when it is uniformly green, firm, and crisp.
  • Any cucumbers left on the vine too long will also get-tough skins and lower plant productivity.
Here is an easy Sweet Pickle Relish

SweetPickle Relish 

Ingredients:

·         3 pounds Pickling Cucumbers or 4 pounds of Large Cucumbers
·         1 Large Sweet Onion
·         ¼ cup Pickling or Kosher Salt
·         3 cups White Vinegar
·         ¾ cup Sugar
·         4 cloves Garlic Minced
·         2 teaspoons Dill Seed
·         2 teaspoons Mustard Seed
·         2 teaspoons Celery Seed
·         ½ teaspoon Turmeric

Instructions:


1.  Slice the cucumber lengthwise and remove the seeds with a spoon. Discard the seeds.
2.  Finely dice the cucumber and onion.
3.  Place diced cucumbers and onions in a non-reactive pot
and add the salt. Stir and let sit for 2 hours.
4.  Drain cucumber and onion mixture in a strainer until all the liquid is removed. You may have to press the mixture against the strainer to remove hidden moisture.
5.  In a medium pot add vinegar, sugar, garlic, dill, celery, and mustard seed, and turmeric. Bring to a boil.
6.  Add cucumber and onion mixture and return to a boil.
7.  Reduce heat to medium low and simmer for 10 minutes.
8.  Remove from heat.
9.  Cool and store in refrigerator for up to a month or process in water bath for 10 minutes.