As with many things on Saipan, sometimes it's best to do it yourself. This is especially true with pickled vegetables, which, when purchased commercially, are often devoid of the healthy bacteria found in traditionally fermented foods. Pickles are also imported, so it is much cheaper to make them using ingredients you can find locally. Though pickled vegetables shouldn't replace fresh in your diet, using home-fermented pickled vegetables are a better choice as they have the added benefit of vitamins and bacteria acquired during the fermentation process. Also, making two quarts costs only about $3 if you already have jars.
I don't why, with the glut of cucumbers on this island, I don't make pickles more often. After acquiring a ridiculously huge bunch of fresh dill at market, I decided it was time to put some cucumbers to work. Instead of canning my pickles, I made only 2 quarts and kept them in the fridge after fermentation, knowing that we will go through them fast enough (especially if I start making grilled cheese regularly for the husband unit). I think the canning process probably kills off some of the vitamins and bacteria we want to keep anyway. Though, if you have A LOT of cucumbers to preserve, see the Papaya Project post for information on canning and check out the USDA's recommendations to ensure safe canning.
I want to be perfectly clear that I did leave my pickles out, covered but uncanned, in the cabinet for 3 days to let them ferment naturally before slowing down the process through refrigeration. The process of fermentation is safe when done correctly, but if your pickles smell rotten, they probably are. Don't eat them. In the Saipan climate, fermentation happens very quickly, so really three days was all it took to transform the cucumbers into lovely pickle butterflies. I have made three batches of safe, delicious, good bacteria pickles using this method. I have never had problems with the pickles going bad, so you shouldn't either.
Ingredients for 2, 1-quart jars of pickles:
1 bag of cucumbers from farmer's market (about 8-10 cucumbers)
4-6 cloves garlic, peeled
4 sprigs of fresh dill (has been available regularly at farmer's market)
1 quart water
1/2 cup white vinegar
1/6 cup sea salt
Directions:
Sanitize jars and lids with soap and hot water. Warm the water and vinegar and stir in the salt until dissolved. Wash cucumbers and cut off the ends. (The blossom end can contain an enzyme which will make them soggy). Cut them into wedges lengthwise or, if you want sandwich pickles, slice thinly crosswise or lengthwise. Put two or three cloves of garlic in the bottom of each jar along with a sprig of fresh dill. Be careful not to add too much dill. There IS such a thing as too much dill. Tilt the jar at an angle and pack the cucumber wedges in to fit as many as you can. You may need to cut some down to size to fit. Pour the water solution over the cucumbers to cover and leave about 1/2 inch open at the top. Because of the fermentation process, the liquid will bubble and spill out of the jar if the level is too high. The cucumbers may begin to lose their green color immediately; this is ok. Add an extra sprig of dill to each jar and lightly twist on the lids. You want some air to be able to escape as fermentation takes over. Put the jars on a towel in a dark, cool cabinet for about three days. Check on them everyday to release air and when you are happy with how they taste, put them in the fridge to stop fermentation.
Presto pickles!
Note: Because of the heavy salt content of the brine, pickles are very high in sodium. Enjoy in moderation.
