As the summer draws to a close, I thought I’d report on a very successful project I’ve been working on this summer. I call it Pickle Project: Seed to Sandwich. The idea was to make my own pickles, and I thought it would be fun to combine the cooking / pickling elements with some basic gardening. I’m a basic gardener.
The project began with a gift I received for Christmas a couple years ago, the EarthBox gardening system. I can’t recommend this enough to the novice gardner. It’s a planting box with a false bottom. The false bottom allows you to fill up a chamber of water under the soil and keep the soil moist without fear of overwatering. It’s simple, but it worked really well.

I got some cucumber seeds from Burpee and planted them indoors in a seed starter. This picture was taken on day 7 of the project. The seeds had sprouted and were looking healthy.

I set up the EarthBox on the same day, and planted the cucumber plants.

Day 29: Most of the plants survived and started growing big leaves.

I took the above picture on day 62. All I had been doing up until this point was keeping the EarthBox full of water. As you can see, the vines were really thriving at this point.

By day 70, there were flowers and tiny little cucumbers forming.

The first cucumbers were ready around day 91, so this was the day of the first harvest. The pickles were a bit bulbous and sometimes more on the yellow side rather than green. I had better shapes and colors as the project went on, but not always the shape of perfect pickles. Looking around the grocery store, I developed a theory that commercial cucumbers are selected for cutting based on their shapes. So bulbous cucumbers become slices, large cucumbers become spears, and perfect cucumbers are picked whole.

Here’s a picture of the first few cucumbers. This was enough to fill a pickle jar, or in my case, a plastic take-out container.

There are tons of pickling recipes online, with varying degrees of complexity. I chose a really simple “refrigerator” recipe that is basically just vinegar, water, garlic, spices, and a week or two in the fridge. I was at the grocery store finding all kinds of spices when I discovered “pickling spice”. It’s a mix of everything you need. The only drawback was the proportions weren’t quite right, or the allspice was sitting on the top, because there was a little too much allspice.

My pickles turned out great. They’re crisp, fresh, tangy, and a bit spicy. They go perfectly with a crusty grilled cheese sandwich. The above photo was taken on day 106, and I’m still harvesting and making more batches of pickles.