Any pickling cucumber from about 1" to 2.5" in diameter get made into spears or hamburger slices using the same pickle mix that I use for whole pickles. Anything over 2.5" gets used fresh or occasionally made into relish if I have enough time.

We prefer dill relish and I use this Dill Relish recipe from NCHFP

I usually miss a few when picking and by the time I harvest again they are usually past prime and are fed to the chickens. Chickens prefer the overgrown cukes because they have more seeds.

They turn into hamburger dill slices or one of the various relishes we make - dill, sweet, hot pepper n' onion, Rummage, etc. There are also several good chunky sweet pickle recipes posted here like Linda Lou's Sweet Pickles.

Dave

Somewhere I have a recipe that I haven't made in years since my husband is not a pickle fan. It was something a cousin's family used to make and loved. Golden Glow pickles. This was really for cucumbers that got a little too big. The best I can remember is they are peeled and cut in thick slices. They are a sweet pickle and yellow from turmeric.