You can find lots of information about canning and pickling on the Harvest Forum, come join us.

But - yes it is better to get those rascals into a pickling solution as soon as possible. As waiting too long might create mold or bacteria problems with canning them.

It is difficult for most of us with small gardens to get enough pickling sizes to make a batch at one time, so try to plant quite a few and keep the picked ones as cold as possible till there is enough.

I prefer to ferment mine in small amounts - as this works for my small yields. As I say - come over to the Harvest Forum - lots of knowledgeable folks over there.

Just my 2 c's.

Bejay

I agree, lots of good information on the Harvest forum. Fun people who love fresh produce and FOOD! I had the same problem and this is what I did. Put pickles into fridge for a few days until I had enough to work with. Made up a batch of Ms. Wages dill pickle mix.While that was coming ot a boil I soaked my pickle in ice water. Them I put them into jars with a few red pepper flakes, some fresh dill, then filled with the Ms. Wages. I did 7 pints and put them in the fridge. They were ready to be eaten by day 2. Family loved them and ate them so quick I didn't have to worry about spoilage. I sure they would ahve been good for a few weeks. If you want fermented pickles check out the Harvest Forum, but be careful, it's addicting.

When the garden gets going good, I make a mixed veg pickle.

I just made my first pickles.

If your cukes are older than desired or under stress they may be bitter. Mine were under water stress and the ones my neighbor gave me were too old so I tasted each cuke before I sliced them.

Old, bitter cukes make lousy pickles. :-(

Check out Harvest Forum. It is linked at the top of this forum's front page and I provided a direct link for you below. Your question is discussed in detail there.

Dave

Here is a link that might be useful: Harvest Forum