skip to main content

Vegetable Gardening

To pickle or not to pickle?

foreignlady (5b - Montreal area)

8 years ago

Hi and thanks for your advice.

My vegetable garden was left to its own devices for several weeks while we traveled. I've returned to find several overgrown pickling cucumbers. They are very thick, some even thicker than the standard variety of cucumbers you buy at the supermarket. Do you think they can still be pickled, or should I not bother and simply eat them as is? If pickling is in order, should I slice them before pickling given their size?

I appreciate any tips you can offer.

Sort by:Oldest

Comments (4)

LoneJack Zn 6a, KC
8 years ago
They are probably bitter after growing past prime but you won't know until you try one fresh. From your description I personally would not want to pickle them but they should be OK for making relish. I would feed them to my chickens.
digdirt2
8 years ago
last modified: 8 years ago
I would not bother. Most all pickling recipes specify fresh cukes in their best condition for the best quality pickles. Otherwise you end up with soft, mushy pickles with and off flavor. These are likely soft with large seed cavities and may be quite bitter.

Some people over on the Harvest forum (the food preservation forum here) recommend using them to make relish out of where the added herbs and spices will disguise the off flavor and where the texture won't matter. Personally I'm not sure it is worth the time and effort - when junk goes into the jar it is junk that comes out of the jar too.

Dave

Jack and I were typing at the same time. I'd feed them to the chickens too.
Related Discussions
Can non-pickling cucumbers be pickled?
Q
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 More
Kool-Aid Pickles: Oh, Yeah! (pics)
Q
Comments (24)
Serena, I got the recipe from Linda Lou at Harvest and the grandkids just loved it. I used cherry koolaid, and then I ran out of zucchini. THis year I intend to try the pineapple juice version, it's gotta be healthier a little, although it has the same amount of sugar. Zucchini Candy 10 cups peeled diced zucchini 1/2 inch cubes ( I use "worms" about 3 inches long and 1/12 inch thick and wide. The little dice would be good in muffins, though. 3 cups water 2 pkgs. unsweetened Koolaid 2 1/2 cups sugar Peel zucchini, dice or slice, removing seeds. Mix the liquid syrup together. Add zucchini. Bring to a boil and them simmer for 25 min. Drain. Put on dehydrator trays. Dry 14 hours at 125 degrees. Turn pieces over and dry another 4 hours. This will feel dry and not sticky when done. Store in jars or other tightly sealed containers.If you dip in sugar when you turn them, they will be more like "gum drops" on the outside. You can do the same thing with the zucchini but use 48 oz. pineapple juice, 2 T. pineapple extract, 2 1/2 cups sugar 1/4 cup lemon juice. Annie
...See More
What? Kool-aid pickles?
Q
Comments (20)
That's been the big push at the State Fair here for a few years now. But although it gets attention for strange, it's not very popular in this area. Yes it's another southern thing... need I say more? LOL I'm not into pickles at all so whether breaded and deep fried or soaked in Kool Aid, it doesn't matter to me, I won't be eating it. I do see though how some would like it. Here is a link that might be useful: NY Times:
...See More
What is the difference between Dill Pickles and Kosher Dill Pickles?
Q
Comments (1)
They are called 'kosher' because the flavor is linked in most folks minds to the traditional Kosher Dill (supervised by a Rabbi) from the pickle companies of New York. The name just sticks. And the garlic is the primary difference although they may also include some additional pickling spices and greater amounts of dill. There are many dill pickle recipes that do not include garlic including those in the BBB, Joy of Pickling, and on NCHFP. But when garlic is added along with the dill then they become 'kosher' dills. Dave
...See More
foreignlady (5b - Montreal area)
Original Author
8 years ago
Well, I did eat one and it was very nice, but the skin is rather tough. I think I'll do relish then, hadn't even thought of that! Thanks for your help. And wishing I had chickens I could feed too!
foreignlady (5b - Montreal area)
Original Author
8 years ago
FYI they turned into some marvellous relish. Thanks again.

Related Stories

GREEN BUILDING Houzz Tour: Pickle Factory Now an Energy-Wise Live-Work Space

By Carol Crotta

A charming but poorly insulated 1880s Philadelphia commercial building becomes a spacious energy-efficient home and studio

SUMMER FRUITS AND VEGETABLES Summer Crops: How to Grow Cucumbers

By Marianne Lipanovich

Pick a peck for pickles or opt for fewer and raw — no matter how you slice them, cucumbers are great for summer gardens small to large

FEEL-GOOD HOME Simple Pleasures: Make Do and Mend

By Laura Gaskill

Experience the satisfaction of fixing, repurposing and creating things yourself around the home

PRODUCT PICKS Guest Picks: Canning, Preserving, Steaming, Dehydrating

By Meeta K. Wolff

20 products to help make fall produce last through the season and beyond

REMODELING GUIDES Great Material: Gray Wood for Winter

By Lisa Frederick

The look of gray, weathered wood offers a sophisticated twist on rustic style

EDIBLE GARDENS Herb Garden Essentials: Grow Your Own Tasty, Frilly Dill

By Marianne Lipanovich

Flavor your food and attract butterflies with easy-care (and pretty) dill in the garden

HOUZZ TOURS Houzz Tour: Cozy Vermont Cabin Blanketed in Charm

By Joanne Palmisano Design

This carefully crafted, ecofriendly cabin in the woods makes coming in from the cold a truly memorable occasion

SHOP HOUZZ Houzz Products: Save a Taste of Summer

Can't bear to part with the flavors of summer peaches, berries and tomatoes? Then jam on it!

SHOP HOUZZ Shop Houzz: A Latin Christmas Fiesta

Say ‘Feliz Navidad’ with colorful decorations, party pieces and gifts

WORKING WITH PROS Inside Houzz: No More Bumper Cars in This Remodeled Kitchen

By Mitchell Parker

More space, more storage, and the dogs can stretch out now too. A designer found on Houzz creates a couple's just-right kitchen

Sponsored

The Creative Kitchen Company

47 Reviews

Franklin County's Kitchen Remodeling and Refacing Professional

More Discussions

Tiny leaf bite marks

15

Planting beans in the same place twice in back to back year?

5

Does sevin work on bare dirt?

14

More bite marks

2

Tiny long thin bugs at night eating leaves

8