'Kilis' Turkish Cucumber Pickling Time!
An EARLY Pickle and its ON SALE!
I should’ve been writing about Kilis in early summer because it is ready to pick and pickle so early. I usually plant my cucumbers and then kind of forget about them in the early summer weeding frenzy. You really can’t do that with Kilis- they are ready before you expect!
Kilis was introduced to us by Mehmet Oztan of Two Seeds in a Pod. When Giving Ground Seeds was first starting, we grew seeds on a contract for other established seed companies, and we grew Kilis for Two Seeds. This rare cucumber is from south-central Turkey, a town called Kilis near the Syrian border.
It is great pickled or as a fresh eating slicer. The fruits remain sweet and not bitter at almost all stages, so slice or pickle them at any size you like. We love Kilis because we are all about vegetables that mature quickly and are suitable for short seasons. While Kilis is widely adaptable, if you live in the far north it would be a great choice for almost guaranteed maturity.
How to grow Kilis cucumbers:
Plant 1-2" deep in small mounds 24" apart. As plants tend to produce less after 6 weeks of production, a second and third planting, spaced 3-4 weeks apart, will keep you in Kilis through the fall. Cucumbers are heavy feeders so provide fertility throughout the season.
How to Pickle Kilis Cucumbers with Natural Fermentation (Not Vinegar):
I love vinegar as much as the next and probably more, but if you want pickles that generate their own live and active cultures you’ll need to steer clear of it. While some refrigerated vinegar brands have live and active cultures of their own, all vinegar is so acidic it will kill other live cultures.
Fortunately, making fermented pickles is so easy. The white dusty sheen on pickles that you can sort of rub off with your fingers is naturally occurring yeast that really lends cucumbers to the natural fermentation processes. Grapes have it too, and so many other fruits and vegetables.
To make naturally fermented pickles from Kilis, tightly pack a glass jar with fresh cucumbers of any size. Boil some water on the stove for at least 5 minutes in an open pot to rid the water of any residual chlorine that could inhibit the fermentation process. This is a great time to also dissolve 2-4 tablespoons of sea salt (based on your taste preference) in the water. Once the water fully cools to room temperature pour it over the cucumbers, insuring they are fully covered. Don’t screw a tight lid on it as gasses will be bubbling up, but you can set a plate or lid lightly on top of the jar to help the cucumbers stay submerged. Leave it on the counter at room temperature for 24 hours. Then transfer to the refrigerator where they can last about a month. The flavor should be sour and very similar to vinegar pickles. As always, just check for any mold or foul smell before eating.
Want to try another rare Turkish variety?
Check out Arap Saci Marulu, a lettuce which is currently ON SALE NOW!
Arap Saci Marulu is a super curly lettuce from Turkey that’s ready in 60-65 days. It’s an exceptionally crisp, mild, and crunchy lettuce. We grow this one because its bolt-resistant and stays mild in summer heat. We love offering bolt-resistant lettuces and helping you grow a climate-resilient garden as summers get hotter and hotter. This is a great choice for midsummer growing.
