Can you make pickles from burpless cucumbers

That may explain what you're seeing. The seeds AND the thicker skin seems to be the reason most people don't make pickles from the slicers. I think the meat texture is a little softer too. They have more water. NONE of which has to stop you from making pickles. Seeds can be removed, cukes can be peeled and the pickles may not be quite the same texture.

But they are safe, will more than likely taste good, and give much satisfaction when served!! Pickles are easy as long as you follow an approved recipe Linda Lou's is fine.

All that vinegar doesn't allow for much BAD stuff to grow! Not very tasty, and texture will be very soft in a very short time. Because they have much bigger seeds, these tend to make the pickles have a texture not usually found in a pickling cuke. Many of the bigger slicers also have a wax coating that will not work well if pickled. Suffice to say, about the only cuke worth eating and canning is the pickling tuypes. I much prefer them in salads too.

Haven't had a regular cuke since I was at a resturant a few years ago, and it was sliced into a salad.. Burpless cucumbers are not recommended for use in fermented pickles. This is because at their normal mature size, they produce a softening enzyme that causes the pickles to soften during fermentation. However, if smaller burpless cucumbers those with small seeds are used, they may be suitable for making fresh pack pickles. The skins on burpless cucumbers may be tough". I made a bunch of pickles from big cucumbers and they are gross.

They got very mushy in less than a week. And I agree with ksrogers, pickling cuc's are so much better than regular!! I had one the other night and was surprised at how much better I like it than bigger cuc's. Next year, I am only planting the little ones. Off season, if I want cukes, I always look for the pickers in stores. You would be surprised at how many people turn up their noses to the picklers, and buy those dark green greasy skinned ones.

I used to also by the long English ones, but they are still lacking the character of a pickler cuke. I know someone who peeled the picklers. Thats where most of teh goodness is. Now, they realize what they were missing all this time. I would think a freezer pickle would be mush. Some people don't mind mushy canned items.

I prefer the firmness of the vegetables, and will go out of my way to make something that isn't exposed to a lot of heat, as thats the first thing that can cause a jar of mush. Non burpless cukes will not cause burps after they are fermented or pickled in a vinegar brine. I grow maybe 4 differnent types of picklers. They all look similar, but some mature much earlier than others. Apply online at qwrh. What do you do with all those cucumbers? Summer Breeze Gazpacho Jelly by Felice Bogus , with three kinds of pickles: zucchini, dill, and watermelon, with stoned wheat crackers One favorite summertime Southern dish is cucumbers with white vinegar, salt and pepper — an answer to a quick pickle.

Cucumber Cucumbers come from the gourd family, Cucurbitaceae , along with melons, squash and pumpkins, and they originated in India. They are one of the easiest vegetables to grow at home, and they thrive in both tropical and temperate climates.

There are three main types of cucumbers: Slicing cucumbers are meant to be eaten fresh and are usually uniform in color —long, smooth, and thick-skinned. While any cucumber can be pickled, pickling cucumbers, or Kirby cucumbers, work best. They have bumpy, spiny skins, are never waxed, and range in color from pale yellow to dark green.

Burpless cucumbers are the sweetest type of cucumber. They have thin skins, are easier to digest, and are practically seedless.

They can grow up to two feet long. Some of the most common varieties within each of the three types are: English Cucumbers: Usually around 12 inches long, these cucumbers are of the seedless variety, and have a thin, smooth skin. Garden Cucumbers: Dark green, with smooth skin, these are the most common cucumber in North America. They usually are waxed, so make sure you peel them first.

Armenian Cucumbers : Long, thin, and with a thin skin and soft seeds, Armenian cucumbers are ideal for eating raw, not pickling. Carefully slide the knife between the lid and the jar and twist a little to break open the seal. Do it carefully so you don't damage the jar. The blossom end of the cucumber has got to go. When you're pickling cucumbers, you must cut off the blossom ends. It's easy to tell which is the blossom end if you're harvesting cucumbers from your own garden.

You can see the stem and you'll know that the blossom was on the opposite side of the fruit. Pickling is the process of preserving or extending the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. In East Asia, vinaigrette vegetable oil and vinegar is also used as a pickling medium.

Although Persians are burpless, they also work great for slicing and pickling. That can't be said for all other types of cucumber. For instance, Kirby cucumbers are for pickling and a jar really is the best place for them.

Skip to content Lifehacks. April 29, Joe Ford. When making quick process pickles, can I store any leftover pickling solution for future use? Why did the liquid in my dill pickles turn pink? I don't have the type of dill my recipe calls for. How can I substitute what I have? Can I use burpless cucumbers for pickling? I have an old recipe that calls for adding a grape leaf to each jar of pickles.

Why did the garlic cloves in my pickles turn green or bluish green? I accidentally limed my pickles in an aluminum pan. Will they be safe to eat?