Summer in Augusta: The dill with cucumber pickles

Homemade pickles from locally grown cucumbers make a great summer snack. (photo by Rakiyah Lenon)

By Rakiyah Lenon | Editor in chief

It’s summer. So we’re putting pickles on burgers and relishing (get it, relish?) in all that the season has to offer, including cucumbers. 

So why is this commonly mistaken vegetable a top choice among pickles?

Cucumbers, scientifically known as Cucumis sativus, are fruit that grow from flowering plants on vines. They are in the same family as other well-known crops like melons, pumpkins and squash. There are several kinds of cucumbers from slicing varieties to pickling varieties, which often yield large quantities.

Cucumbers are fairly easy plants to grow. Benefiting from the warmer temperatures and plenty of water, Georgia has an excellent climate for cucumbers to thrive in summer months. When given a large enough space to grow, cucumber vines grow upward on a garden post or trellis, producing fruit throughout the season.

Cucumbers can be enjoyed on their own, in a summer salad or pickled in a brine.

History shows pickles have been around for thousands of years with many fruits and vegetables being pickled. It was often done as a way of food preservation, allowing foods to be eaten at a later time.

When it comes to making pickles with cucumbers, there are also many varieties including sour, sweet, dill and spicy just to name a few. Some are submerged in a quick brine with vinegar and spices, while others are fermented in a salty brine for longer.

Here’s a simple recipe for easy, refrigerator cucumber pickles.

Ingredients:

8 oz. canning/mason jar with lid

About 2 cups of cucumbers (or enough to fill most of the jar)

1/2 cup of white vinegar

3/4 cup of water

2 teaspoons of salt

1 and 1/2 teaspoon of cane sugar

1 garlic clove minced 

1/2 teaspoon of mustard seed or ground mustard

1/2 teaspoon of onion

1/2 teaspoon of dill seed

1 teaspoon of dill leaves

A few peppercorns

A few red pepper flakes

Note: Adjustments to the seasonings can be made based on spice preference.

Combine seasonings with 1/2 cup vinegar and 3/4 cup water in a pot and bring to a boil. Pour mix over cucumbers in the jar. Seal with the lid. Cool to room temperature, then refrigerate and enjoy.

Give these a try and experience another flavor summertime has to offer.

Contact Rakiyah Lenon at rlenon@augusta.edu.