So, neglected the garden plus planted too many cukes so I have a bunch of really big ripe cukes.
Old guy mentor told me to make "slippery jim" pickles and just look up a recipe on line.....well from what I have seen that a slippery jim seems to be the same or similar to a "Senf Gurken" (german ripe pickle)?
Starting with the following recipe but going to try to convert spices into powdered instead of cheesecloth bag of whole spices and was thinking cider vinegar? Going to water-bath can for 10 minutes to seal jars.
Any thoughts or other favorite pickle recipes for the big ripe cukes?
The ones you buy in a supermarket are long, dark green, smooth skinned, and usually eaten in salads.
The short stubby prickly, warty ones, often called "Gherkins", are the ones commonly used to make pickles.
Elaine makes up our cukes for me by slicing them very thin, then soaking them in a 50/50 solution of white vinegar/water, tossing in some thin sliced onion sparingly. We love 'em here. ready to eat in about three days. (Don't think they count as pickles though)
Cukes are not pickles however you can pickle cukes or just about anything. Pickles however are cukes. Pickles are a special variety (s) of cucumber. Pickles tend to have smaller compact seeds
I also have the same problem this year with both too many pickles and cucumbers. Not to mention Zukes. We do refrigerator cukes all summer long using 2 sweet and 2 sour recopies. Still giving away fresh and pickled cukes and pickles. We will can pickled and bread and butter Zukes and make relish from cukes and zukes.
Our quick go to for large ripe pickles starting to turn yellow from the sun. But any cuke or pickle will do is simply peel and slice into chips add 1 cup sugar, 1 cup apple cider vinegar, 1 tbls salt and 1 table spoon celery seed to 7 cups of chips & place in a bowl in the refer over night tossing once. The fluid does not cover at first but will over night.
I did the same but used 2 tbls old bay skipping the salt and celery. I like it but the wife not so much. Waugh!