So about the dog....
I actually sewed something



i posted about my pickle making last summer:

the spicy polish dills are amazing!!


we have the same problem here. especially because we put in cukes and we also planted two melon plants that ALSO ended up being cukes. And none of them are pickling cucumbers. So we're stuck.

Can you pickle (or preserve in any way) cucumbers that aren't "pickling" cucumbers?

(maybe one of your blog readers has an answer for me?)


Check out It's not my blog, but she made pickles either in June or July and everything this lady touches seems to turn into gold, so it's got to be good?!


I like this one a lot:

Nothing fancy, but they're very good "classic" dills.


Smitten Kitchen had a great bread and butter recipe. I thought they were simple and delicious!


I'm telling you: MAKE THESE. People will befriend you to get a piece of this pickle:

I make the following changes:
* totally omit the sugar (I am not into sweet)
* leave the sprigs of dill whole (much less messy)
* 2 cloves of garlic will be MORE than enough, trust me on this one
* leave the dill whole (chopping it is just too messy)
* most of the time I don't have pickling spices, so it's fine to leave those out
* and if you're impatient like me, cut your cucumbers into chips or spears. Your pickles will be ready within 2 days.

I have made these a dozen times or more. They're amazing. Enjoy!


Erin, A few weeks ago we had the same problem.... pounds and pounds of cukes! I made Sweet Cruncy Dills {refrigerator pickles) that were DELICIOUS. I posted the recipe and process here:

Happy pickle-making!


These are the two recipes that are delicious and successful among my children:

1 cup whole milk plain yogurt
a grated cucumber
1 clove garlic, pressed
1/2 t. coriander
salt to taste
optional: fresh mint

Mix and enjoy as a topping on most anything! ;) My kids eat it alone or with rice dishes, chicken, etc.

Refreshing/cleansing smoothie:
1/2 cucumber
1 green apple (or other tart apple)
1 c. or more pineapple juice (we use the juice and fruit from the can - make sure it's unsweetened)
Puree or put through juicer. We don't own a juicer but my kids enjoy the pulp through a straw.

Can't wait to see more recipes! Our CSA cucumbers are overflowing as well!

Beth Ellen

There is a recipe in the current issue of Better Homes and Gardens (July 2010) for canned, pickles--they are done with a water bath to seal the jars (like making jam) and must sit for a week before being tried, but we like them! I used the variation with garlic and hot peppers--I used crushed red pepper.


Don't forget about benedictine. I don't have a recipe but it's a yummy dip with cucumbers and cream cheese. It will make for a nice change from all the pickles.

As for pickles, I usually make the basic Swedish refrigerator pickles. Peel and slice thinly. Add onion if that's your thing. Then mix up a 2-1 mixture of white vinegar to sugar. Add a few teaspoons of salt and dill weed. Pour over cucumbers and refrigerate for a few hours or overnight before eating. You can reuse the brine for a week or so. My grandma's recipe says indefinitely but these days I think the recommendation is a week.


Oh, and mommycoddle, pickling cukes taste best, but regular cukes work just as well. I think the pickling ones refer more to size than anything else.


We've had a slight cuke lull here maybe due to the extreme 110 degree heat? But after checking today it seems my cuke plants are back at it and this recipe is just what I've been looking for!!

I've been making a simple cucumber salad too for the husband, Onions, cukes, vinegar and salt mmmm!


I just made these last week and they were a huge hit, even with some people who hate pickles...


There are a million suggestions, eh? I thought i would submit a recipe to you of an internet acquaintance with a super simple, yet flavourful recipe. She's known to have excellent taste like yourself, yet the recipe takes less than 10 minutes work! Hooray!


This is a fantastic dill pickle recipe...I make it every year. They are good, crunchy, and super yummy!


I can't help you with pickles, but I make the Thai Cucumber Salad from Sundays at Moosewood all the time and the whole family loves it.

natalie @ our old southern house

here's mine:
so far i've canned 4 dozen dills and 1 dozen bread 'n butters and have about 20lbs of cucumbers sitting in a box staring at me.


Love this bread and butter pickle recipe from Elise at Simply Recipes!


I'm glad you posted your plea for help. I am not in that situation but found some great ideas. I may have to beg for the abundance of cucumbers or run to the store. :-)


I have the same problem -- I made this last week and it was a big hit:

natalie @ our old southern house

oh, and to the previous commenter...
they don't have to be pickling specifically. i actually use half pickling and half burpless and they turn out just fine.

Mama Urchin

I'm guessing you want to can the pickles not just make refrigerator ones. And I can offer no help. I've tried 3 or 4 recipes over the year and I'm never happy with them. I've had a lot of luck with recipes from Marisa at Food In Jars and she has a pickle recipe although I've never tried it (

You might also consider making relish, like the kind for hot dogs. That could use up a lot of cucumbers as well.


I was just looking at some recipes the other day...these looked yummy:


Excellent recipe for Bread & Butter
Bread and butter pickles:

(Called thus because they are good enough to eat at every meal)
7 slim medium cukes
5 crisp medium onions
1 bell pepper, chopped
1 small sweet red pepper (chopped)
¼ c salt
cracked ice

Pickling solution:

2½ c white vinegar
2 ½ c granulated sugar
1 Tbsp mustard seed
1 tsp celery seed
½ tsp whole cloves
¾ tsp turmeric

Mix veggies, mix in salt and cracked ice. Put in fridge or a cool place and let stand for at least three hours, then drain.

Mix pickling solution. Add to drained veggies in kettle. Bring mix to boiling, remove veggies to clean, sterilized jars immediately. Pour hot liquid over to cover leaving ½-inch of headspace (no more). Wipe jar rims, checking for nicks, with a clean damp cloth, then place hot, sterilized lids on and screw the rings on firmly-tight. Place filled jars on a dry folded towel. Quickly repeat this process with the rest so that the veggies do not cool down. If pickles in the kettle are allowed to boil, they will soften. These pickles are very crisp and fresh tasting. Our favorites. (I also slice a batch of smaller cukes lengthwise for spears, and use the same recipe with great results).

Account Deleted
Quick, easy, yummy!


And once you make said pickles and find that you have some extras, you can always bring 'em to me at the Knit Nook!

Lisa Kirker

My husband loves the cold Klaussen pickles you find in the deli case. These are his next favorite. (I've made these and have kept them in the fridge for up to six months. They only get better. However...good luck keeping them!)


In a 1 gallon glass jar (or a few small ones), pack 2-3 cloves of garlic, 2 stalks of dill and small cucumbers. (Or, cut larger ones into spears.)

In a pot, bring to a simmer: 6-1/2 cups of water, 3-1/4 cups white vinegar, 2/3 cup Kosher salt and 1 teaspoon alum.

Pour water mixture over the pickles. Screw on the jar lids and set the jars in the sun for 2-3 days. Refrigerate for up to six months.


One part white vinegar, one part water, and one part white sugar....dill, garlic and salt to taste!


I made these for the first time last year...and then made them again and again and again. Super easy and super yummy.


Victory Garden. Hooray - the tradition continues.


I have two excellent recipes which were passed to me last year and were HUGE hits - one for canning, one called "refrigerator pickles" which you throw right in the fridge. I would be happy to share with you (I'll send you my MS Word doc) or anyone who emails me at [email protected].

Erin | house on hill road

Thanks for the offer, Karen! I'd love the canning one.

Erin | house on hill road

if i could only figure a way to keep them for more than a week, then i'd bring them along....

Pat Sieler

Love your wellies! I could use a pair for sloshing through the rain, sleet and snow in So.Cal.
Your cucumbers look delicious!.


No pickle recipe, but I love creamy cuke salad:
8 oz greek yogurt
8 oz sour crm (I used less)
tarragon vinegar to thin out/ to taste
1 tblspoon sugar (or to taste)
4 thinly sliced cucumbers
1/3 cup thinly sliced red onion
s & p to taste


ooooo I want some... our garden was a major flop this year. Boo!


there are plenty of recipes here, so I won't dig up mine, but I do know that putting a grape leaf (stolen from my neighbors vine) is supposed to make them extra crunchy.


Hey Erin, I saw this link this morning on food in jars and thought of this post:

Food in jars is an excellent blog to add to your google reader if you are into canning, BTW. :-) I've been enjoying it for awhile now, even though this year I was only able to do strawberry jam due to health problems.


We do our share of pickling and haven't found our favorite recipe yet so I'm excited to try some of these suggestions. What we did discover ..... is cucumber soup! Super easy, super yummy, and we even threw some in the freezer for later. Here it goes:

2 lb. cucumbers (about 6-8 inches long)
1/2 cup shallots, minced
3 T. butter
6 cups chicken broth
2 t. white wine vinegar
1 t. fresh dill or tarragon, finely chopped
4 T. quick Cream of Wheat
salt and white pepper to taste
1 cup sour cream

peel cucumbers, discard large seeds and cut into 1/4-inch chunks (I throw it all in, seeds and everything). In a large saucepan, cook shallots in butter until soft (do not brown). Add cucumbers, broth, vinegar, and dill or tarragon. Bring to a boil, add cream of wheat slowly, stirring, and simmer 25 minutes. Puree and season with salt and pepper. May be served hot or cold. Before serving add sour cream. Makes 6-8 servings.



Can I just say those are the CUTEST shoes!


Here is a link to a recipe that sounds and looks refreshing. I hope it gives you a new idea!


Don't keep us in suspense any longer... which pickle recipe did you end up using?!


V: I tried the smoothie this morning. It's great! Very refreshing. Thanks for posting.

rachel wolf

Both recipes you chose sound fantastic. We're partial to live-fermented around here. I posted about them last week here:

Or you can cut to the chase with the recipe here (explained for dilly beans, but the same for quick pickles. Just throw in a few cloves of garlic):

Great probiotics in these.


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