Pickling cucumbers?

[frogautumn]

We've got a big harvest coming up...more than we can ever eat and I'd love to make some pickles. But I've seen cucumber varieties that were specifically "picking cucumbers." Ours are...I can't remember! Can you use any type of cucumbers to make pickles?

[robugmum]

I'd say go for it!:

[tanyalynn]

I thought pickling cucumbers were notable for their size, ie smaller than the cucumbers you usually cut up for salads. I assumed they just picked them earlier.

Would love to learn if there are actual varieties that are better for pickling.

[flminivanmama]

kirbys are the best for pickling....

[elanorh]

There are pickling cucumbers, multipurpose cucumbers (depends when you pick 'em what they are best for) and eating cucumbers. I think "burpless" cucumbers are typically for fresh eating ....

If the cucumber variety you grew matures to a small size (not long and straight) and tends to have bumps (and sometimes curves) then it is most likely a pickling cucumber. The long, straight, smoother ones are more for fresh eating.

I've not tried to pickle the fresh eating cukes. The Ball Blue Book warns to use only 'slightly immature pickling cucumbers' when making cucumber pickles -- I suspect that larger, more mature types would be more likely to soften when pickled (larger seeds, softer interior, less crisp anyway). If you don't mind softer pickles, give it a try.

Make sure you use canning salt for your salt, as regular salt can cause soft pickles and you're already veering in that direction potentially, if these are eating cukes.

[frogautumn]

Originally Posted by elanorh

There are pickling cucumbers, multipurpose cucumbers (depends when you pick 'em what they are best for) and eating cucumbers. I think "burpless" cucumbers are typically for fresh eating ....

If the cucumber variety you grew matures to a small size (not long and straight) and tends to have bumps (and sometimes curves) then it is most likely a pickling cucumber. The long, straight, smoother ones are more for fresh eating.

I've not tried to pickle the fresh eating cukes. The Ball Blue Book warns to use only 'slightly immature pickling cucumbers' when making cucumber pickles -- I suspect that larger, more mature types would be more likely to soften when pickled (larger seeds, softer interior, less crisp anyway). If you don't mind softer pickles, give it a try.

Make sure you use canning salt for your salt, as regular salt can cause soft pickles and you're already veering in that direction potentially, if these are eating cukes.

Thank you, this was exactly the kind of info I was looking for. I'm going to venture to say that we probably have a burpless variety growing...probably not ideal. Maybe if I'm feeling experimental, I'll choose some really immature ones and try a small batch of pickles to see how it goes...

[Holiztic]

I don't know if it is only about the size or if the reasons go deeper than that for using certain cukes, but I wanted to share that the farm I get pickled cukes from shreds them first and then pickles (well, traditionally ferments them--way healthier than the vinegar/sugar style). They're yummy, but not quite a "pickle" to bite into!

[EarthyMamaofDaisy]

I've been making lacto-fermented pickles all summer. I put a grape leaf in each jar (you can use an oak leaf too, but the leaf thing is optional, the tannins just help everything along) then I slice up the pickling cukes in the jars. I throw in a bunch of garlic and fresh dill, put one more grape leaf on top, then pour a salt brine into each container. The salt brine is 6T sea salt per half gallon of non-chlorinated water (make sure you mix up the brine so the salt isn't stuck in one clump). Then I put a lid on the jar and leave it room temp for 5 days, and after that store them in the fridge. :