How can i make my garden cucumbers into pickles?

Question

my one little cucumber plant is going crazy producing more cucumbers that a family of 4 can eat. how can i safly pickle them? how long does it take and what size cucumber should i use?

Answer 1

Make refrigerator pickles. They are really easy. Just slice up all your cukes put them in a plastic container with a lid.Then mix in sugar, vinegar and pickling spices to your taste and cover the slices. Stick them in the fridge and you can eat them for a month. They stay fresh and crisp. I love them and they don't go bad and they are way easier than to make then all that canning c**p. My sister in law who is

a dietician in a hospital gave me the recipe.

Answer 2

you have to pickle them in vinegar (white wine and rice) citrus acid, and pickling spice (peppercorns, some clove).  it'll take maybe a week for a big pickle but you can be safe assured that they'll be fine and preserved no matter how long you keep them.  Keep them in an airtight container.  I don't think it'll matter what size.

Answer 3

Cucumber Relish

4 cups ground, unpeeled cucumbers {about 4 }

1 cup ground green peeper {about 2 }

1\2 cup ground red peppers { about 1 }

3 cups ground onions

3 cups finely diced celery

1\4 cup salt

3 1\2 cups sugar

2 cups white vinegar

1 tabelspoon celery seed

1 tablespoon mustard seed

Use coarse blade on grinder, combine all vegetables in large bowl, sprinkle with salt. Cover with cold water, let stand 4 hours drain thoroughly in colander, press out all excess liquid.

Combine sugar, vinegar, celery seed and mustard seed. Bring to a boil, stiring until sugar is dissolved. Stir in drained vegetables, simmer 10 minutes.

Pack into jars to within 1\2 inch of the top. Put on cap, s***w band firmly tight. Process in boiling water bath 10 minutes. Yield 5-6 pints

Answer 4

Here's a recipe for bread and butter pickles; if you like that spicy sweet flavor, these are really good....

6 quarts sliced cucumbers (probably about 5 or 6 medium size0

6 medium onions

1 cup salt

1 1/2 quarts of white vinegar

1/2 cup mustard seed

2 teaspoons celery seed

6 cups of sugar

1/4 teaspoon cayenne pepper

Combine cucumber, onion, salt. Let stand 3 hours, rinse well.

Combine other ingredients in kettle, bring to boil

Add cukes and onions

Return to boil....Boil for 1 minute...shut off heat...let pickles cool in liquid, then either can them (in those jars...you'll have to ask another question about canning...I don't know how to do that!) or put them in some study rubbermaid or tupperware....they keep for a while..and you can pass them out to family and friends....You could halve the recipe if this makes too much...(and it does make a ton of pickles...!!)

Answer 5

Go to berardin.com for recipes.  They also sell the jars you will need.

Answer 6

Try this easy recipe. It's similar to what my neighbor makes, but he would not give me his recipe for Sun Dills. LOL

http://www.cooks.com/rec/doc/0,1836,1461...