Ohio State University Extension Fact Sheet

Ohio State University Extension Information

Ohio State University Extension, Sandusky County

2000 Countryside Dr. Fremont, OH 43420-9574

5 A Day Roadside Market Project

Cucumbers

Source: So Easy to Preserve,

Reynolds and Williams, Cooperative Extension Service, The University of Georgia, Bulletin 989

Cucumbers are available in Ohio from mid July through mid September. For highest quality, plan to pickle the cucumbers within 24 hours of being picked. If the produce cannot be used immediately, refrigerate it, or temporarily store it in a cool, well ventilated place.

Select unwaxed cucumbers for pickling whole, because the brine or pickling solutions cannot penetrate the wax. Odd-shaped and more mature cucumbers should be used for relishes and bread-and-butter style pickles. Use 1 1/2 inch cucumbers for gherkins and 4 inch for dills.

Due to variables such as moisture content, size and variety, the following recommendation is approximate only:

One bushel = 48 pounds

Bread and Butter Pickles

6 lb. pickling cucumbers
8 cups thinly sliced onions (3 lbs.)
1/2 cup pickling or canning salt
4 cups vinegar (5% acidity)
4 1/2 cups sugar
2 T mustard seed
1 1/2 T celery seed
1 1/2 T ground turmeric

Wash cucumbers and cut off blossom end and
discard. Cut into 1/8-inch slices. Combine
cucumbers and onions in a large bowl. Add salt
and cover with 2 inches crushed or cubed
ice. Refrigerate 3-4 hours, adding more ice as
needed. Drain ice and water from cucumbers
and onions.

Add sugar and remaining ingredients to vinegar
in a large pot and boil 10 minutes. Add
cucumbers and onions and slowly reheat to
boiling. Fill hot pint jars with slices and
cooking syrup, leaving 1/2 inch head space.
Remove air bubbles. Adjust lids and process for
10 minutes in boiling water bath.

Jars should be stored 4-5 weeks to develop ideal
flavor.

For additional information contact your local Ohio State University Extension office for:

Quick Processing Pickles HYG-5345

Making Fermented Dill Pickles and Sauerkraut HYG-5342

Link to the 5 A Day project at: http://ohioline.ag.ohio-state.edu/5-a-day.

All educational programs conducted by Ohio State University Extension are available to clientele on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or Vietnam-era veteran status.

Keith L. Smith, Associate Vice President for Ag. Adm. and Director, OSU Extension.

TDD No. 800-589-8292 (Ohio only) or 614-292-1868