Grind them into various pickle relishes - dill. sweet, rummage, hot pepper, sweet apple, etc. Various relishes are useful in many different ways.

Dave

L, I agree with Dave, grind them into relish. I make sweet relist, sometimes dill relish. Elery likes hot and spicy stuff. After that I give them away, I've made all the pickles I intend to make and now the neighbors, the Senior Center and the local food pantry are getting cucumbers by the bucketful!

Annie

I'm wondering about just chunking them up and making some kind of bread and butters with them. Not real crazy about the pictures of "tongue" pickles I have seen online. I could make a relish I guess. Anyone have a favorite? I've only made dill relish once and I thought it was too watery.

Favorite relish for us would probably the hot pepper and onion relish recipe from NCHFP although we modify it. Over the years we have reduced the amount of peppers - 10 cups called for - and instead subbed cukes. We replace 6-7 cups of the peppers with cukes (6 out of the 10 cups called for). 5 cups of jalapenos is too much for our tastes so we reduce it to 1.5 cups.

But it is a straight vinegar recipe so you can sub cukes for the peppers safely. It is great on burgers, brats, hot dogs, as a sandwich spread with turkey or roast beef, mixed in potato or macaroni salads, mixed into meatloaf, makes really good tarter sauce for fish, etc.

http://nchfp.uga.edu/how/can_06/hot_pepper_relish.html

Any of the relish recipes are supposed to be sloppy in the jars for canning but once opened you can just drain off any excess liquid.

The NCHFP Sweet Pickled Relish is also good. And you can always make B&B relish too instead of just B&B pickles.

Dave

The hot pepper relish idea sounds good because I also have some ratty looking nebulous hot peppers from the garden. They aren't as hot as I thought they would be. I think they are Portugal peppers or something like that. I always de-seed as I don't like seeds in things.