A question about pickles

I know, i ask alot of questions. I can't help it.

So.... I have burpless/slicing cucumbers for my honey but he cant possibly keep up with production of even one plant, based on our experiences from last year. Can I pickle the extras, or do i have to specifically grow the pickling varieties? I know its silly but I dont want to waste my time if the results aren't going to be any good.

Maybe I can whet your appetite till the pros show up! It's my understanding that 'canning' cukes have fewer seeds and might make a crisper pickle.

Most cukes that are picked young will make good pickles. I tried the 'crock' pickles in the blue book last year and just luv 'em. They are sure to make you pucker!

Lost of questions are great around here. Even if we don't know, we can always brainstorm.

I haven't tried picking yet (although I'd like to), but I know there are a few recipes out there for cucumbers in general. One thing you might think about is to try a picking recipe on a small scale. Just do a little bit (maybe a can's worth) and don't take the extra steps to sterilize everything. Just put it in the fridge for a couple days and see if you like it.

I like pickles.

I happen to LOVE half sour pickles and found this very easy recipe and its quick. I thought it would be an awesome quicky to try with your extra cukes (sorry I didn't make them with regular cukes just pickling cukes). Add or subtract spices to taste (I found the pickling spice was a little much but I went heavier on the garlic and dill). I hope you like it.

http://capitalspice.wordpress.com/2008/07/14/home-made-pickles-half-sour-all-awesome/

Here's just a simple steps on making pickles:

1 kg cucumbers small, pickling type
inch wash and put a tupperware container
15 peppers whole
2 teaspoons mustard seed
4 garlic cloves
3 teaspoons dill (eneldo) on the stove put
2 cups vinegar one white and one
apple
2 cups water

Step 1
Bring to boil, pour over cucumbersput in refrigerator, let stand a week

yup you can! I found that actual "pickling" cukes turn out better over all, but the slicers make good fridge cuke kind.

I prefer pickling cukes for making sliced or whole pickles, but I make pickle relish from the burpless kind and can't tell the difference.

Here is my relish recipe which came from my mother's friend, Velma:

Velma's Pickle Relish

10 c. cucumbers
4 c. onions
1 large sweet red pepper for color
3 tbsp. canning salt
2 1/4 c. vinegar
3 1/4 c. sugar
1 Tbsp. mustard seed
2 tsp. celery seed
turmeric for color (optional)

Grind vegetables and mix together. Add canning salt and mix well. Cover with water. Let set overnight. Drain and rinse in cool water. Squeeze out as much moisture as possible. (I just grab small handfuls and squeeze with my fist.) Place in large kettle and add remaining ingredients. Bring to a boil and simmer for 30 minutes. Can in sterilized pint jars. Waterbath for 10 minutes. Makes 6 pints.

Zucchini or green tomatoes can be used instead of cucumbers, but I prefer the taste of the cukes. If your cukes or zukes have large seeds or spongy centers, scoop them out with a spoon and throw them away before grinding.

I forgot to say that I use this relish in tuna or chicken salad, tartar sauce, deviled eggs, or mixed with mustard on hot dogs.

If you add the red pepper for color, it makes a really pretty red and green Christmas gift, too.

This tastes the same without the turmeric, but if you sprinkle a little in while it's cooking, the turmeric turns it more of a grass green instead of a dull-colored cukey green.