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Over-ripe cuke recipes??

post #1 of 2
Thread Starter 
Well, a couple days of not picking (went to the cabin), and my pickling cukes went insane. I've got about 15lbs+ of HUGE cukes, technically ripe/over-ripe (no warts etc, still firm though).

I want to do something with them - but not sure what. They are too big/ripe for standard pickles, and besides, I have 15 quarts of pickles now, plus the other 3 quarts I made for my parents.

I've found a few recipes. They sound....interesting, and I'm just half tempted to try them, but I'm a little leery? Has ANYONE tried anything like these? Looks like the prep is about the same, so I have a little time to figure what to do with them....

Cinnamon Cucumber Pickles

* 7 lbs cucumbers
* 1 cup pickling lime
* 1 gallon water
* 1 cup vinegar
* 1 (1 ounce) bottle red food coloring
* 1 tablespoon alum
* 2 cups vinegar
* 2 cups water
* 12 cups sugar
* 8 cinnamon sticks
* 1 (12 ounce) red hot candies

1. Select large overripe cucumbers.
2. Peel, core, slice 1/3 inch thick and core out all seeds, leaving the cucumber in a ring.
3. Soak in lime and 1 gallon water for 24 hours.
4. Wash.
5. Soak, covered with ice water for 3 hours.
6. Mix 2 cup vinegar, food coloring, 1 tablespoon alum and enough water to cover.
7. Pour over cucumbers and simmer for 2 hours.
8. Pour off liquid.
9. Bring to a boil 2 cups vinegar, 2 cups water, 12 cups sugar, cinnamon sticks and red hots.
10. Pour over cucumbers and let stand for 24 hours.
11. Pour syrup back into a large pot and bring to a boil.
12. Put cucumbers in jars and pour hot syrup over cucumbers.
13. Place 1 of the cinnamon sticks from the mixture in each jar.
14. Process for 10 minutes in water bath for pints and 15 minutes for quarts.


COW TONGUE PICKLES (nice name huh!)

Ingredients :
1 gal. brown vinegar
2 qt. water
3 boxes dark brown sugar
2 c. white sugar
1 box whole pickling spices

Preparation :
Cut up and scoop seeds out of 1 bush overripe cucumbers. Let soak
overnight in canner or huge kettle. (Put in layers and each layer
sprinkled with canning salt.) In the morning, drain salt water off
and rinse slightly, drain again. Add 2 quarts (or more) water and
vinegar until pickles are nearly covered. Tie pickling spices up in
a cloth to resemble a bag and put down into cucumbers. Add sugars
and boil just until tender. Do not overcook. When done, put into
sterilized jars and seal with boiling hot lids, or process 5
minutes. Very good. Makes a lot.

RIPE CUCUMBER PICKLES

8 or 9 large ripe cucumbers

7 cups white sugar

2 cups white vinegar

1/2 teaspoon oil of cloves

1/2 teaspoon oil of cinnamon

3 10-ounce jars of maraschino cherries

First day: Peel cucumbers, remove seeds, cut in 1-inch pieces and put in large enamel or stainless steel kettle. Add water to cover and boil gently until barely tender. Remove, drain well, put in a large glass bowl or crock. Combine sugar, vinegar and oils of clove and cinnamon, and bring to a boil. Pour over the cucumber pieces. Cover and let stand overnight at room temperature.

Second day: Drain off syrup and bring to a boil. Pour over the cucumbers and let stand overnight again.

Third day: Put cucumber pieces, with syrup, in the kettle, bring all to a boil. Add the maraschino cherries and the juice. Return to heat and bring to a boil. Ladle into hot pint jars. Adjust lids and process in a boiling water bath for 10 minutes.

Any ideas?
post #2 of 2
If you have a good zucchini bread recipe, you can substitute the cucumbers (take out seeds) for the zucchini and they freeze well.
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