Cucumbers are nothing but cool and refreshing. They add freshness to tzatziki, a zing to a gin cocktail or a welcome crunch to a salad. Made up of 96 per cent water and a good source of potassium, they are a natural electrolyte (and a much more local source than the trendy coconut water.) While we cant enjoy fresh, local cucumbers all year long, we can enjoy their delightful crunch deep into the winter months with a little bit of pickling.
Chef Andrea Carlson, known for her love of local, organic ingredients has been busy this summer making naturally fermented pickles from the abundance of baby pickling cukes at the farmers market. Carlson can often be spotted at one of the Vancouver Farmers Markets, when shes not to too busy with the planning of her new restaurant, Burdock & Company, opening before Christmas, or making ramen at Harvest (see page 11).
In early August she was a guest judge for the annual PNE Preserves & Pickles Competition at Main Street Station Market. More recently she appeared at the monthly Farmers Market Kitchen, at Trout Lake Market, showing crowds how to make a delicious dish with the farmers markets finest produce.
Here she shares her pickling wisdom, The fresher the cucumbers, the crunchier the pickle so try to pickle the same day the cukes are harvested, if possible.
cup kosher salt
6 large heads green fennel seed
10 cloves fresh garlic, smashed
20 black peppercorns
3.5 litres cold water
1 fresh market chili pepper, cayenne, sliced
2-3 pounds wee pickling cucumbers freshly picked, washed and blossom removed
With mortar and pestle, smash fennel seeds and salt to release fennel fragrance. Mix with garlic and all remaining ingredients in a ceramic crock or large glass jar. Stir to dissolve salt. Add cucumbers and submerge by covering with clean plate. Ensure they have no contact with air (if they do they will rot).
Leave in cool place for 2-4 weeks. Skim anything that may rise to surface. Keep checking to ensure cukes stay under the brine. They are ready when lightly sour and effervescent in the mouth. Definitely discard pickle project if it smells bad you will know.
Jenn Chic is a writer, photographer, baker, cook and the market manager for the Kitsilano and Kerrisdale Farmers Markets. JennChicCooks.com. Chef Andrea Carlsons recipe for Grilled Swiss Chard Parcels can be found at EatLocal.org.
