What to do with large cucumbers?
 

Right before leaving on vacation I picked all the proper size cucumbers (pickling variety) and started them fermenting in a crock. Now that I have returned nine days later I have a couple dozen cukes that are quite large, as in 7-9" long, 3" wide, and a pound plus each. Color is green and white with no yellowing. We don't eat raw cukes, don't need any more for fermenting, and don't eat relish, so what do I do with these?

If I cut the ends off and slice them into spears I can fit them in quart jars and pickle them. Would that be worth while or are these too large/ripe for pickling?

Not sure how you feel about pickling lime, but I use over-sized cucumbers for Christmas Pickles (or Cinnamon Pickles). If done right, they end up tasting more like cinnamon apples than cucumbers. If you overdo the lime soak of don't rinse enough, they end up with a papery-like texture.

Fresh eating if they don't make you burp.

Oddly, if I eat cukes with skin on, I get the cucumber burps,but if I peel them, all is okay.

Here in P.E.I. we make Mustard Pickles. One can use zucchini in place of the cukes. Here is a good island how-to recipe for you: [url]http://myislandbistrokitchen.com/2012/10/14/in-a-pickle-mustard-pickle-making-my-island-bistro-kitchen-style/[/url]

Best of luck! Pete:)