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A Brief Guide to Types of Cucumbers

Armenian Cucumbers. Armenian cucumbers are long, thin, and slightly variegated in darker and lighter shades of light green or a yellowish-green. They are delightfully crunchy and are delicious when simply sliced and eaten raw. These cucumbers have very soft seeds and thin skin. They do not require seeding or peeling for eating.

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The current usage of the word "Kirby Cucumber" refers to little cucumbers that are between 3 and 6 inches (7 1/2 to 15 cm) long and have a form that is slightly uneven. The color of the skin can range from a light green to a yellow-cream color all the way to a dark green. The surface of the skin is rough and may have ridges that are covered.

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Long & Scott Farms grows 450+ acres of green, red and savoy cabbage through the winter, for fresh market sales. All cabbage is hand harvested with the help of harvest aids, and packaged in the fields in 50 lb. cartons. Fresh cabbage is carefully packed with each head having 3 to 4 wrapper leaves, and packed with the top of the heads facing each.

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Sow Kirby cucumber seeds indoors during the spring, at least two weeks before the last spring frost. Plant seeds about one-half inch deep. Video of the Day Step 2 Add organic compost to the soil prior to planting cucumbers in your vegetable garden. Soil should be well drained with a pH of approximately 6.5.

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In Siena Conad has already 4 sale points which employ a total of 140 people. With the new 'Sapori & Dintorni' shop opened in Piazza del Campo, another member, Aurelio Fontani, enters the team. He joins the historical members Duccio Carapelli, Antonella Marchi and Daniela Manca. Fontani is an experienced entrepreneur in catering, and with.

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Seal the jars and process them in a water bath canner for the recommended time. Once the pickling process is complete, allow the pickles to sit for a few weeks to develop their flavor fully. In this time, the cucumbers absorb the flavors of the brine and become tangy, crunchy, and delicious.

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Pickled Kirby Cucumbers. Place the quartered pickles in a quart mason jar. Add all the spices, garlic and dill to the jar. Pour in the water and vinegar, top off with more if needed. Place the cap on and give it a good shake. Pickles will be ready in a week or so. Store in the refrigerator. They should last a couple months.

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A Kirby Pickle is a small, spiny, dark-and-light-green-striped cucumber. The skin is thinner so you really don't have to peel it, and the seeds are smaller without all that gel stuff in the middle (like a regular cucumber would have). They're the very best thing for a tomato and cucumber salad, or eating out of hand.

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Directions. Combine cucumbers, onion, radishes, garlic, and thyme in a large bowl. Bring 3/4 cup water, vinegar, sugar, salt, and pepper to a boil in a medium saucepan over high. Pour over cucumber mixture and drizzle with oil. Cover and refrigerate, stirring occasionally, for at least 4 hours and up to 3 days. Rate It.

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Their firm texture and mild flavor make them a perfect choice for pickling. In fact, if you've ever enjoyed a crispy dill pickle, chances are, you've tasted a Kirby cucumber. But don't stop at pickles. Kirby cucumbers are also delicious eaten fresh. Try them in salads, sandwiches, or salsas for a fresh, crunchy twist.

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Kirby cucumbers are slightly less juicy on average than traditional cucumbers. Packaging Options: Full Bushel. Half Bushel. Round Basket. Tray Pack. Thanks for visiting our website. If you don't see something you're looking for make sure to give us a call and would we be happy to answer any questions! 973-523-1000 | 285 Fourth Avenue.

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Instructions. Cut the cucumber into 1/4-inch-thick slices and place in a large nonreactive bowl. Add the sugar and salt and stir to combine. Place the cucumber mixture in a quart-sized resealable.

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The ideal time to plant Kirby cucumber seeds is in late spring or early summer when the soil temperature is consistently above 65°F (18°C). Kirby cucumbers can be stored in the refrigerator for up to a week.

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Kirby cucumber is an old-fashioned pickling cucumber variety. While the actual variety is difficult to find now, pickling cucumbers, in general, are often referred to as Kirby cucumbers. Cultivation and History. Cucumbers are originally from the Himalayas and Northern Thailand. Kirby cucumbers are named after a New York farmer named Norval E.

Korean cucumber pickles (Oijangajji) recipe by Maangchi

Wash and dry the cucumbers. Trim away the blossom or stem end of the cucumber and leave it whole. Cut them into spears, or slice into coins, as desired. Divide the garlic, dill seed, red pepper flakes between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes. Pack the cucumbers into the jars.