Pickle Recipes where I can cut the cucumbers into fourths?

Question

I bought pickle cucumbers and jars, but the jars are too small or the pickles are too large. So now I need a pickle recipe which calls for me to cut the cucumbers into quarters... Any suggestions?

Answer 1

You can use any pickle recipe you wish. Do the cukes have to be cut lengthwise? You can make regular sliced pickles, too. (Like ones on burgers.) Try this:

3 or 4 pounds cucumbers

1/2 cup chopped garlic (you can buy it already chopped)

4 jalapeno peppers, sliced, with seeds

1 cup chopped fresh dill

4 cups white vinegar

2 cups water

6 or 7 Tablespoons KOSHER salt

1/2 cup sugar

8 or 9 heaping Tablespoons of pickling spice

3 or 4 Tablespoons mustard seeds

4 Tablespoons black pepper corns

Cut your cucumbers. Put them in canning jars with (divide equally as possible the garlic, jalapenos and dill so you get equal amounts of each in the canning jars.) Combine the remaining ingredients in a large saucepan and bring to a boil over high heat.Let boil about 5 minutes. Take the pan off the burner and let cool a couple of minutes. Using a small measuring cup, scoop out some spices (most will sink to the bottom of your brine mix) and some brine. pour carefully over your cukes, garlic, dill and jalapenos. Try to put equal amounts of spices and brine into each jar. Put the lids and bands on your jars and put 'em in the fridge for a week. they will "vacuum pack" themselves as they cool in the fridge. They will be nice and crisp.

Answer 2

This is a great recipe.  You can cut the cukes however you like.  I usually do half-moons, but quarter-circles are fine too.  It will still come out great.  You can also cut it in half if you need to; just make sure you have enough liquid covering the pickles.

Ever Crisp Pickles



Slice 7 lbs. of cucumbers or green tomatoes and cover with a solution of 2 cups of canning lime and 2 gallons of cool water. You may find the lime at a seed and feed store or hardware store. Just be sure it's CANNING lime. I also cut up red bell peppers for color in the mix.

Let soak 24 hrs, then rinse well. Cover with clear, cold water and soak 3 hrs. longer.  After soaking, drain, return cukes to the same container and cover with the following mixture:



2 quarts of vinegar

4 1/2 cups to 5 cups of sugar

1 Tablespoon of salt

1 teaspoon of celery seed

1 teaspoon of whole cloves

1 teaspoon of mixed pickling spices



Let cukes soak in a plastic container in this mixture overnight. (I put a plate on the top and weigh it down with something heavy so the veggies are all under the vinegar and sugar solution. In the morning, put on stove and boil for 35 minutes.

Add 1 cup of raisins and boil 5 minutes longer. Pack in hot, sterilized jars, get the bubbles all out, seal them and hot water bath for 15 minutes.



I'm not really sure how Splenda would work on this recipe. After going to this much trouble, not to mention the price of Splenda, I would hesitate to use Splenda. If you do use it, let me know how it turns out! A Home Ec teacher friend of mine gave me this recipe over 25 years ago. It's the only one I ever use. The pickles are crisp and you'll love them, especially in tune fish!

Answer 3

fridge pickles from alton brown go to food network. com and look up his refrigerator pickle recipe its easy and only takes two weeks

Answer 4

Use whatever recipe you have already...just cut the cucumbers into quarters. There's no rule on how you're supposed to cut the cucumbers.