We have been up to our eyeballs in cucumbers this year. It amazes me that I struggled so with them last year even though I replanted not once, but twice trying for our own crop. I haven’t tallied up the total weight yet, but I wouldn’t be surprised to see it in the 50 pound range. And just when I think they’re finally through I go out and harvest another 3 pounds. With as hardy as these cucumbers have been, I’m hopefully going to learn to save this seed for future seed stock.
I have pickled as many as I could before running out of pint jars. We have more than enough to last us a year and after that they begin to lose their snappy, crisp texture and no one wants them anymore anyway so with our abundance we’ve been enjoying a simple bright cucumber salad several times a week.
I’ve learned to appreciate the versatility that comes with heirloom Boston Pickling Cucumbers, not only for the wonderful pickles they make, but I think they make a perfect, beautiful cucumber for fresh eating as well… they have low moisture so they retain their texture, aren’t seedy even when allowed to grow large, and no one has complained about the common digestive problems associated with raw cucumber consumption.
Fresh Cucumber and Radish Salad
- Cucumbers, chopped
- Radish, desired amount, grated
- dill weed, to taste
- sea salt & cracked black pepper, to taste
- Rice Wine Vinegar, to taste
- Simply toss the ingredients together in a bowl , taste test, and chill until ready to serve.