It was time to put the new fermentation crock to use. On Saturday a new batch of Calypso cucumbers were harvested. I'm really pleased with the pickling cucumbers this year. Last year I put in two plants which gave me some early production then fizzled out, and the plants never got any size. This year I planted four plants and pruned off the first fruits. I think it paid off as the plants are at the top of the trellis and producing like crazy.
The plant in the left of the photo is a Diva, a slicing cuke. The rest are Calypso. Well here is what was picked. Nice fat beauties, totaling 3.6 pounds.
I didn't know if that was enough to fill a gallon fermentation jug but figured that I could always add one or two more as more cucumbers would be ripe soon enough. It turned out to be just enough. I sliced off the blossom ends, put in the herbs - fresh dill, dill seeds, garlic, mustard seeds, coriander, and a wild grape leaf for tannin - then the cucumbers. The jar was filled up with a brine, two tablespoons per quart, and the lid with bubbler attached.
Since the cucumbers were whole they couldn't be packed as tightly as the sliced. A top weight wasn't necessary as the topmost cucumber wedged in crossways under the shoulders of the jar, holding everything else beneath the surface. Now it's wait and see.