We have minimal space to garden here in Urbana, the easement is the only place that we can call full sun with some reservations. But on this piece of earth for the past 6 years we have carved our a pretty respectable garden. The highlight this year is the cucumber tunnel which came into being on Asher's first year of gardening (3 years ago). Every year it switches beds, but built out of the same materials. This year with a healthy dose of compost (Thanks chickens), and lack of rain necessitating drip line watering (no powdery mildew) the crop has been providing beyond anything I could have ever imagined.
And thankfully, I am really enjoying pickles this year. There are live pickles in the fridge, fermenting pickles on the counter and preserved pickles in the basement. Dills, Koshers, Bread and Butters.
Our favorite way to make quick pickles:
Wash cukes. Place into a container. Top with water. Pour water off into another vessel. Add enough salt to make the water taste like the ocean. Next, add whatever spices you like to the brine. I like hot chiles, crushed garlic, dill seed, mustard seed, bay, a little allspice, etc. Pour the brine and spices over the cukes in their container. Weigh down so no cuke is in contact with the air (we use a plate or bowl). Allow to sit out at room temp for 24-48 hours. The brine will become active and cloudy. Refrigerate. Ready immediately but improve with 1 weeks wait time. Keeps for at least 2 months in the fridge. You can pickle any vegetable this way. Try also radish, turnips, sweet corn rings, carrots, peppers, kohlrabi, cauliflower, green beans, and green tomatoes, as well as cucumber chips and spears.
Hell, I'm gonna go eat one right now.