i have sliced them long wise to make dill pickles for hamburgers. one or two slices do the job and they are nice and crisp.

WM

They aren't as good as pickling cukes, but you can use the others.

This type of cuke is not good for pickles. Making spears with any type will reduce crispness. These are very dark green thick tough skins, and are usually peeled for salads. Picklers are mich crisper and with thing crisp skins that dont need to be removed. I suppose you could make a decent relish out of the straight 8, but any other kind will not be very good texture wise. Burpless are also bad choices for pickling.

agreed with ksrogers 100%. I am eating my Str 8 pickles now - the brine is great, the taste is great, but the rind is too thick for my taste. But my pickling variety did not produce well so I had to use what I had on hand - lots of Str 8

Canning is a lost art that I have been practicing for years. Two tips I would like to pass along. 1. Add Alum to keep your cucumbers crisp when canning. 2. Modernize the canning process by using your dishwasher instead of a waterbath. The heat gets high enough to sterilize and seal lids. I use with tomatoes, salsa, pickles, beans......just about anything I can. I have done a full dishwasher or just stuck as jar of tomatoes that were close to going bad. It is clean, fast, and easy plus no special equipment needed.

I had hoped that someone with more knowledge would have chimed in. Using a dishwasher is definitely not an approved method of canning. The jars might seal (a very weak seal) but the food inside the jars would not be processed. You're taking a big risk by doing this, especially with something low-acid like beans. And I'll even go so far as to say that you're being irresponsible by promoting an unsafe method such as this.

Rodney

<2. Modernize the canning process by using your dishwasher instead of a waterbath. The heat gets high enough to sterilize and seal lids. I use with tomatoes, salsa, pickles, beans......just about anything I can. >

Oh wow! You are kidding, right? Just a troll? If so it isn't funny. Someone uninformed could read this and believe it to be accurate when it is so far off base as to border on criminal.

Please do not do this with ANY foods. There is no way this would be considered safe food processing by anyone with even a modicum of knowledge about the process. And for so many reasons. And with beans? That is botulism just waiting to happen.

Not only do the majority of dishwashers not get nearly hot enough to sanitize much less sterilize, it is impossible for them to achieve 212 degrees as the temp of the water is limited by your hot water tank's thermostat. And that doesn't even address the issues of how a true vacuum cannot be created using this method nor how the heat, regardless of its temp cannot adequately penetrate the contents of the jars.

Dave

At first I thought Agent Kent was talking about pre-washing/sterilizing the jars and lids in the dishwasher... and that's what I do. But further reading of that post gave me the willies. I'm with the rest of you.... totally irresponsible!

and...I'll just leave this here.....https://www.cdc.gov/features/homecanning/index.html