My question is this. I have about 7 lbs of small pickling cukes that were picked within the past week. Is there anything great that I can do with these? I don't want to take the chance of making soft pickles. Should I use them for relish or what? I should mention that I already made sweet summer squash relish. I don't think I need to make more of that. But maybe a hotter hot dog relish? Ideas appreciated. Also, I've never made vinegar pickles. Would these be good for that?

TIA

Any you picked this weekend could be fermented or canned as a quick vinegar pickle - Linda Ziedrich has some good recipes in her Joy of Pickling. I haven't tried any from NCHFP. But I made 4 quarts and 4 pints (plus 1 quart-sized PB jar to stick in the fridge) of her Really Quick Dills (vinegar) in spears yesterday and have another 4-5lbs of cukes picked yesterday to do today, have to decide if I'm going to do dill or sweet, I've got 3 gal of half sours fermenting and about a quart left in fridge, but I've made 3 batches (1 canned, rest in fridge) of Bread and Butters this year already. I guess I can do both - could use some more B&Bs for the pantry since they're my dad's favorite and I still have dill chips from last year still. We're not relish fans either.

Hoping more ideas coming since I don't know what to do with mine either!

I had made about 2 dozen B&B (regular) 1st time around and needed to make another 3 dozen this weekend. I'm selling them and faster than I expected. Almost the entire 1st batch.

Does Mrs. Wages have calcium chloride in it? I've never made pickles or salsa or anything from a mix. I do have PC - forget to use it every batch, but I did use it in 4 of the pints of dill spears yesterday (about 1/8tsp per pint).

Dave