About This Project
There are many reasons to learn from simple ways to preserve food. One is to avoid food waste ( especially if you grow it yourself). Any time things are on sale at a farmers market and there is a lot of surplus, think of ways you can preserve it for the off season. This is especially important in climates where winter stops the growing and gardening season. Check out a bit more about food waste and some creative solutions…here.
I was in Canada in August and there is so much beautiful produce around at the farmers markets, and soon there won’t be much as Autumn sets in and then winter quickly follows. The growing season is short and that is why preserving is essential to make the amazing summer harvest lasts for a few months!
We picked up a load of cucumbers from the local farmers market to pickle. Many say use specific pickling cucumbers, but we used some disfigured cucumbers that likely wouldn’t get bought by anyone ( they were bigger, but worked great).
Ingredients:
5 1/2 cups thinly sliced pickling cucumbers
1 1/2 Tablespoons salt
1 cup thinly sliced sweet onion
1 cup white sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric
Directions:
- Mix the Cucumbers and salt in a large, shallow bowl; cover and chill in the fridge for 1-2 hours. Rinse cucumbers in a colander to remove the salt, this step keeps them crunchy. Add onion and cucumbers to a bowl.
- Combine remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until dissolved. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator.
Eat with salads, sandwiches and as a side to anything!