Yellow Cucumbers

[daylilydude]

I have a few of these really ripe yellow cucumbers "National Pickling" and was wondering if I could still use them for pickles?

[Worth1]

Originally Posted by daylilydude

I have a few of these really ripe yellow cucumbers "National Pickling" and was wondering if I could still use them for pickles?

Not likely, they will become really seedy and not worth much of anything at this stage.
Here is some I picked and made sweet pickles out of today.
http://www.tomatoville.com/attachmen...6&d=1437843637


Worth

[pauldavid]

Nice pickles Worth!

[Nematode]

Mom used to make mustard pickles fom ripe cukes for Dad. They were his fav.
Sorry lost recipe...

[coronabarb]

The quality you put in the jar is what you will get out of the jar. Overripe veggies and fruit don't make good canning products.

[shelleybean]

I agree with Barb. If it's soft with big seeds now, it'll make pickles that lack crunch. Might be able to save some seed from yellow cucumbers but I wouldn't want to eat them.

[daylilydude]

Thanks everyone, I only ended up having to use part of one to help fill 1 of my pints out of 9, so I hope it doesn't ruin the whole jar, but if it does, we will still have 8 left...

Worth those are some great looking pickles, but a question... you say sweet pickles, but you add peppers??

[Worth1]

Originally Posted by daylilydude

Thanks everyone, I only ended up having to use part of one to help fill 1 of my pints out of 9, so I hope it doesn't ruin the whole jar, but if it does, we will still have 8 left...

Worth those are some great looking pickles, but a question... you say sweet pickles, but you add peppers??

Yes hot and sweet, been doing it for years.
Now it is all the rage.
They aren't really hot just a little surprise in the end.
I cant wait to have some on a hamburger.

Worth

[Worth1]

I'll go ahead and post what the ingredients are.
It is very simple.
4 cups of water.
5 cups of 5% white pickling vinegar.
About 4 cups of sugar, this can be adjusted to taste because if you dont like the taste of the liquid you wont like the pickles.
1/4 cup of canning salt.
2 to 3 tablespoons of whole clove, again adjust to taste.
2 cups of dried whole Chili(peppers) Arbol.
Put in kettle and simmer till the liquid becomes amber.
Pack cucumbers in jars and pour boiling liquid in and process.
I dont process and the jars seal.
But I do put all of my pickles in the extra refrigerator.

I remember one time I ruined a whole pile of pickles processing them.
Someone knocked on the door trying to get me to do something and before I knew it I had forgotten the pickles in the hot water bath.
Boiled for an hour they did, mush.
Ten quarts down the drain.
Just yesterday I got a call from a friend.
My reply was, "Sorry canning get back later and hung up."
Their reply by way of text was, "Cool."
My point, dont do anything else while canning.

Worth

[daylilydude]

Thank you for the recipe Worth... I will admit to being a cheater, I use mrs. wages kosher dill pickle mix, but I do add a pinch of hot pepper flakes to each pint jar and I do hot water bath mine so as soon as they cool they go in the pantry.
In your recipe how long do you have to wait for them to be pickled properly... mrs. wages is 24 hours?

[Worth1]

Originally Posted by daylilydude

Thank you for the recipe Worth... I will admit to being a cheater, I use mrs. wages kosher dill pickle mix, but I do add a pinch of hot pepper flakes to each pint jar and I do hot water bath mine so as soon as they cool they go in the pantry.
In your recipe how long do you have to wait for them to be pickled properly... mrs. wages is 24 hours?

My guess is around 24 to 48 hours.
But a month is much much better.

I opened a jar today and they came out great but the hot part needs more time to soak in.

Darn I just remembered I have fresh bay leaf I could have added.

Worth