Cucurbit Love

This month's Can Jam (selected by across-the-pond homesteader Gloria, of the imminently inspiring Laundry, etc.) celebrates all things cucurbit. Encompassing that much loved network of extended, yet similar, kin, cucurbits include melons, squashes (all of them-zucchini, winter, summer, pumpkins, etc.), cucumbers, and luffas. Although most cucurbits are inclined towards vining, some appear as shrubs or trees.

I've yet to meet a curcubit I don't love. From my recent prego-induced watermelon ravaging benders (and yes, it is entirely possible to have too much of a good thing) to pumpkin butter, zucchini bread and beyond, I'll gladly consume any cucurbit you put in my path with gusto. I even like saying the word. Cucurbit. Reminds me robust croaks emanating from the tiny throats of frogs and toads. But I digress...

If pressed to choose a favorite, if backed into a corner and threatened with permanent obstruction lest I select a preferred cucurbit, I'd have to go with cucumbers. During hot summers (this one certainly being no exception), I've been known to form a meal from sliced cucumbers and tomatoes, sprinkled over heavily with sea salt and coarsely ground black pepper. The preferred method for cucumber consumption chez English, however, is pickles. Hands down. We eat pickles all year long, especially dill pickles. Nothing fancy. Nothing exotic. Just simple, straight-up, heavy on the fresh dill, dill seeds, garlic cloves, and black pepper, dill pickles. Crunchy and sour in all the right ways, in my house, dill pickles can cure whatever ails you.

From my book, I offer you classic dill pickles. They might just become your new favorite thing.

CANNING CLASSIC-DILL PICKLES

For many, a sandwich just isn’t a sandwich unless accompanied by a dill pickle. In my opinion, their pungent saltiness is the perfect lunchtime companion. Aside from an overnight soak, this canning classic is ready in no time. Yield: 8 pints.

You will need:

- 6 pounds pickling cucumbers

- ½ c. + ¼ c. pickling salt (divided)

- 4 c. white vinegar

- 3-½ c. water

- 8 garlic cloves, peeled

- 4 tsp. dill seed

- 8 fresh dill heads (if unavailable, use 4 tsp. dried dill)

- 3 tsp. black peppercorns

To make:

-Rinse cucumbers in cold water. Scrub gently with a vegetable brush to loosen any hidden soil. Remove a thin slice from the blossom end of each cucumber (if you can’t tell which end is the blossom end, just take a thin slice off of each end). Place cucumbers in a non-reactive bowl, add ½ c. pickling salt, cover with water, place a plate or towel over the top, and set in a cool place or the refrigerator overnight or for 8 hours.

-Drain off the brining solution. Rinse cucumbers thoroughly to remove salt residue. Set aside.

-Sterilize 8 mason jars, lids, and screw rings.

-In a medium-sized stainless-steel pan, combine vinegar, water, and ¼ c. pickling salt. Bring to a boil and simmer for 5 minutes. Remove from heat and set aside.

-Into each sterilized jar, place 1 garlic clove, ½ tsp. dill seeds, 1 dill head or ½ tsp. dried dill, and 8 black peppercorns.

-Pack cucumbers into each jar and cover with vinegar solution. Leave ½-inch headspace. Use a non-metallic spatula to remove any trapped air bubbles and wipe rims clean with a damp cloth. Place on lids and screw bands, tightening only until fingertip-tight.

-Process for 10 minutes in a boiling-water bath. Remember to adjust for altitude.