I know some people hold them a day or two, personally I prefer to make the pickles within hours of picking. It seems to me they are crisper. Just my opinion.

That makes sense. My problem is that I have 3-4 massive pickles and lots more that are not grown to the correct size.

Sounds like you have to sacrifice the ones that are too early (or maybe make some refrigerator pickles), or end up caning tiny amounts here and there.

Really big cukes don't make great pickles, IMO. If you want to can some, why don't you consider visiting a local farmer's market where you can get the quantity you like.

Well I have a 15 foot long trellis wall under which I planted a couple packs of pickling cuke seeds.

The thing is really filling up, but I have no experience growing these. I'd hope that in another few weeks I'll have the majority of them at their peak.

I'd totally recommend growing them this way, I have two small innercity plots and this year I've been able to grow over 25 individual items using a lot of vertical methods.

It sounds as though you should have plenty of cukes once they get going. You can use the big ones for refrigerator pickles or relish or cucumber salad, dice up a couple and add to fresh salsa. I usually get enough to do 6-8 qts. at a time, and I like them quite small, 2 inches long or less. Good luck with them.