What is the difference between the bitterless, sweet cucumbers and pickling cucumbers other than taste? Is it possible to make cucumbers from the burpless, bitterless kind? I like the burpless kind for fresh eating but I also like to make pickles but my understanding is if you grow both, they will cross-pollinate. Is that true? My garden isn't set up so that I could separate them by a great distance. Does anyone have a good dill pickle recipe? Thanks

-- bwilliams (bjconthefarm@yahoo.com), February 13, 2001

Answers

I have not used the burpless, bitterless kind because I was told they made a mushy pickles. Would be interested in finding out if anyone has actually tryed it. Do you want a sweet dill or regular dill recipe??

-- diane (gardiacaprines@yahoo.com), February 13, 2001.

Unless you're saving seed, it shouldn't matter if they cross pollinate. It won't affect the fruit at all, though it would affect a crop such as corn.

-- Rebekah (daniel1@itss.net), February 13, 2001.

I am looking for a regular dill pickle recipe. I have tried making them before but we just didn't care for them. I do not want a sweet dill recipe!! Thanks!! I've also tried the Mrs. Wages mix for dill pickles and didn't like those.

-- bwilliams (bjconthefarm@yahoo.com), February 13, 2001.

O.k. here it goes. I know that a lot of people think alum is a big no-no so I guess it is up to you. This is my husband's favorite and the one I find consistently turns out if I can with a good, fresh picked cuke that isn't too big or when we haven't had lots and lots of rain. Too much rain makes a pickle that gets soft, IMHO.

Dill Pickles

Pickles may be left whole or larger ones sliced. Put loosely in jars, with 2 or 3 garlic buds,(sometime we leave those out), 1/8 t. alum, and 1 or 2 dill heads in each jar.

Heat: 5 qts. water, 2 qts. vinegar, 1 3/4 c. salt

Pour boiling hot over pickles and seal. (makes about 15 qts.)

I don't always have that many cukes to do all at the same time so I save the solution and reheat and just do a few jars at a time.

-- diane (gardiacaprines@yahoo.com), February 13, 2001.

Thank Dianne, they sound delicious! I will try them this summer. I copied the recipe in my canning book. One question, do you process them?

-- bwilliams (bjconthefarm@yahoo.com), February 13, 2001.

The only processing I do is to put in the canning kettle and bring the water just to a boil and then take them right out. Just so I know that I have a seal. I know some people don't process at all but I am a scardy cat for food poisoning so I always do.

-- diane (gardiacaprines@yahoo.com), February 13, 2001.

I've used the above recipe with great success, pickles and green tomatos. One more thing-24 hours from vine to brine for real 'crunchers'

-- Kathy (catfish201@hotmail.com), February 13, 2001.

Kathy, do you mean that you wait 24 hours or are you meaning the fresher the better??

-- diane (gardiacaprines@yahoo.com), February 13, 2001.