If you have to cut them up some then spears work much better than slices. Slices go mushy pretty fast when fermenting. Quartering the cukes into spears is best.

Dave

edited to add that big chunks is another option

This post was edited by digdirt on Mon, Jul 14, 14 at 19:41

Most of my pickles are similar in size, with the exception of a couple that are 2-3 times bigger. Any thoughts on fermenting the spears in the same crock as the whole cucumbers? Or should I just leave them all whole, with a major size difference? Or do 2 separate containers??? Thanks!!!!!

JMO but I would cut the larger ones into halves or spears and even trim them some to make them about the same size/weight as the majority are. You could leave them large and whole but it will affect the fermenting process and possibly the amount of salt needed as the extra large ones will contain much more water and will dilute the brine.

NCHP says: " Measure or weigh amounts carefully,
because the proportion of fresh food to other ingredients will affect flavor and, in many
instances, safety."

Dave

Thank you Dave! So you see no problems with fermenting the cut and whole in the same crock?

Not as long as you can get the particle sizes about the same and can get a good total produce weight so you can be sure how much salt needs to be added. Be sure to put a slit in each of the whole ones after trimming off the ends.

Dave