This handsome rooster greets you as you pull up to a great little farm stand I’ve been visiting with increased frequency along Orcas Road on the island of the same name.
While I am more then tempted by the heirloom tomatoes in origami baskets made from newspapers.
And the colorful bouquets of dahlias.
It’s these cukes that keep me coming back.
Some of you know that I’ve been on a mission to make the perfect pickle, a pickle that is full of flavor and that has a wonderful “crunch” for years. The Orcas Island Heirloom garden was restocked each day with these “Chicago” cucumbers, which they describe as being “an old multi~purpose variety. Don’t be fooled by their looks… they’re delicious as a slicer or a fridge pickle”. To me, they were the irresistible inspiration to try, try again.
A part of my motivation to create a master recipe for the best possible pickles is the fact that my son LOVES pickles, if he could create a recommended food chart, I am sure that pickles would be considered a prominent food group. Each summer we try to make a batch of pickles, then we tuck them away in a cool dark place with the highest of hopes that when we open them up many months later they will be crispy, flavorful and delicious. So far, the best batch has been made from My Uncle John’s dill pickle recipe.
My son loved them {but he’s pretty easy to please in this category}. I liked them but still felt there was room for improvement. I found the pickles to be a little too soggy, “dusty” tasting {as opposed to fresh tasting}, and also a little too salty. But, based on a relative level of success, this year I’ve been completely devoted to developing THE ultimate master recipe.
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After a considerable amount of research on pickle perfection, I have made many variations on this recipes this year. I think one of the main problems with the last batch was the fact that we canned them up at our cabin, where we have hard water. So, I used distilled water while on the island and then used tap water when making batches in Seattle. Other things I added were grape leaves {which are supposed to be a natural source of alum, which makes pickles more crisp}, adding alum, and then I played around with different ingredients that will affect the flavor including onions, jalapeno peppers, tarragon, varying amounts of dill, garlic and salt. I also did some slices and spears in addition to whole pickles.
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The jars are now tucked away in the basement and I’m planning on having a tasting with a most esteemed panel sometime this winter. I hope the results of the tasting will justify the publishing of the Ultimate Master Pickle Recipe for you sometime next summer.
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Do you have a great pickle recipe or any pickle advice?? I’d love to hear it.
Thanks for your wonderful stand and the motivation Orcas Island Heirloom Garden!
Wow, you've been busy, Emily! My mouth is watering – I'm a pickle fan, too. Hope they taste as good as they look! XO
Love this post, and your creativity with the pickle making. I have a family recipe that I use…the pickles are sweet but with a kick. I planted 10 cucumber plants last spring. The cukes look just like the ones you pictured, which are perfect for pickling! Due to the overwhelming amount of rain we had, I was overwhelmed with cucmbers. Some days I picked 5 gallons from those ten plants. I can't even tell you how many batches we made and canned this summer. You have inspired me to try different varieties next year!
Emily, I wish you were my neighbor, so I could come to relieve you of some of your cucumbers {and I'd love to come to one of your charming parties as well :)}.
I have a couple more variations I want to try, alas, will have to hit the farmers market this weekend.
Jeanne, I may have to tap you to join our tasting panel.