Cucumbers are everywhere this time of year. They are growing wildly on trellises or stretching wildly all over the ground. We love using cucumbers in snacks at camp because they are mild tasting, yet still have a satisfying crunch that our students like. We slice up and serve them with dip, turn them into cucumber tea sandwiches and, most fun of all, turn them into Kid Pickles. Much like many of our other camp snacks, Kid Pickles are a milder, more child-friendly take on what can be a rather adult taste. While some kids don’t care for conventional pickles, often because they are too vinegary or garlicky, they like Kid Pickles, which are mild and slightly sweet.
Making Kid Pickles is a great activity for children; it requires harvesting, measuring, slicing and pouring, all of which help students build skills. Pouring is a fine motor skill, whereas measuring and counting help with math. Cooking in general is a wonderful activity to get kids learning and practicing hard things; in particular, pouring is an especially difficult skill for young children to master. Making pickles also allows children time to wander through the Edible Garden and gives them the experience of harvesting produce right off the plant. Also, much like Kid Salsa, this recipe is more of an art than a science. The recipe below if more of a starting point than an ending; experiment to find out what taste you and your family prefer.
Here is how we make Kid Pickles in camp:
*You will need 1 lidded quart-size jar to make this recipe
Ingredients:
1 English cucumber, sliced thinly
2 tsp salt
4 TB white vinegar
1 tsp organic sugar
2/3 cup water
1 sprig dill (fresh – too taste)
1. Thinly slice cucumber into 1/8″ rounds
2. Pack cucumber slices into the jar
3. Add salt, sugar, water and vinegar to jar; add lid and swirl to combine. Don’t worry if there is not enough liquid to cover the cucumbers; they will wilt over time and add more liquid to the jar.
4. Open jar to add sprig of dill; close and shake again.
5. Place jar in refrigerator. Every time you open the fridge, invert the jar to shake.
6. Pickles will be ready in as little as 3-4 hours, but will last up to 3 weeks in the refrigerator.
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Just as the urge to doctor up Kid Salsa is strong, so it will be with these pickles. However, adding pickling salt, garlic cloves or other herbs will only result in a mixture that will potentially be too strong for your child. While not every child is drawn to mild flavors, it is a safe place to start when introducing young children to new foods. Serve these pickles with sandwiches, cheese or alone for a fun treat. Your child will love to help you make this easy, nutritious snack!
To learn more about cooking with young children, check out this post.
To learn about how we make Kid Salsa, check out this post.
The above photos were taken by Science Education and Research staff and interns.
