Really big pickling cucumbers, okay to use?
mochabeans
13 years ago
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Linda_Lou
13 years agoRelated Discussions
Why Do You Soak Cucumbers Before Pickling?
Comments (16)Hello! This is my first time canning cucumbers to make pickles. I followed one recipe which told me to soak the cuces in salt water for up to seven days in the fridge before canning. I soaked them for maybe about 15 hours and then canned some. However, when I took them out of the cold salt water they were bloated and softer than when I put them in there! I am using field cucumbers from my garden (not dill pickle cucumbers) and I had also cut off both ends of the cucumber before soaking them (as the recipe suggested). I know I only need to cut off the blossom end but wasn't sure which was which so just cut off both ends. I would think that cutting off the end(s) would leave the cucumber open for more salt water to get inside (and hence the waterlogged result I got). But reading online a bit I see that the idea is to get the salt into the cucumber so as to draw out the liquid - moisture. I think that my result was just the opposite. I washed them off and cut them into spears and canned them. They sure seemed mushy though. I still have 6 medium/ big cucumbers salt soaked but now washed sitting in a collander in my fridge. Might can them or may just compost them....or ??? A shame really bcs straight out of the ground they are really yummy. I watered regularilly and we had a sunny summer. I just cant eat so many of them raw! I am thinking next time just to skip the salt water brine and pickle them straight from the garden. Thoughts and ideas welcome please and thanks :) Jade in Vancouver Island,BC, Canada. Pacific Northwest....See MorePickle & Cucumber Question
Comments (3)Kenya, it's perfectly OK to use those English cukes for pickling. In practical canning terms, the only difference between pickling cukes and slicing cukes is that the slicers contain more moisture. So, in theory, they soften up easier. But I've never found that to be true in practice. If you're concerned, a little pickle crisp, used as directed, will help retain the crunch. My favorite kosher style dill pickle: 4 lbs cucumbers 6 tbls pickling salt 6 cps water 3/4 tsp crushed red pepper (optional 4 1/2 cups apple cider vinegar 16 garlic cloves, split 16 heads fresh dill. Wash cucumbers and remove a thin slice from blossom end. Leave whole, in chunks, slices, or spears as desired. In a large saucepan combine wagter, vinegar, saltg and red pepper. Bring to a boil. Meanwhile, place 2 pieces of garlic and 1 head of dill in each of 8 hot pint jars. Firmly pack cucumbers in jars, leaving 1/2 inch headspace. Place 2 additional pieces of garlic and 1 head of dill on top of cucumbers. Immediately pour hot vinegar mixture over cucumbers, laving 1/2 inch headspace. Remove air bubbles, adjust lids, and process in boiling water bath 10 minutes....See MoreCan I use Straight 8 cucumbers for some kind of pickles?
Comments (2)Hi Paul - I think this discussion on using Straight 8 for pickles from further down the page here will answer your questions. If not, let us know. Dave Here is a link that might be useful: Pickle spears from Straight 8's?...See MoreCan non-pickling cucumbers be pickled?
Comments (4)Sure you can Astrid. ;) I'll even stick my neck out and say that most don't use pickling cukes to make their pickles with - especially sliced varieties. Regular cucumbers make great bread and butter, dill slices or slabs or spears, sweet slices or chunks, relishes, etc. The slices may be a little bigger than those from pickling varieties but just as good. We like dill slabs for hamburgers so I cut the cuke on the diagonal (degree is your choice) into about 3/8 inch slices and stack them in quart jars with a head of dill, pour on the boiling dill mix (3 c sugar, 2 T canning salt, 6 c vinegar, 2 T pickling spice) and process 10 min. in BWB. Just one idea. ;) Dave PS: I soak the cuke slabs in heavily iced water for 2 hours before putting them in jars. Keeps them crisper....See Moredigdirt2
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