Since there are so many all at once, it is a perfect opportunity to make some Bread and Butter Pickles. I use the recipe from my old Purity Cookbook.
Ingredients - this is the original recipe, I myself don't use the peppers and use regular vinegar instead of wine vinegar.
16 c cukes, washed and sliced
1/3 c pickling or coarse salt
several trays of ice cubes
6 medium onions
1 green pepper
1 red pepper
3 c white wine vinegar
5 c sugar
1 1/2 tsp turmeric
1 1/2 tsp celery seed
2 tbsp mustard seed
This time since I had so many cukes, I upped the recipe by an extra half.
Wash and thinly slice cucumbers. Some of them were too big to use the food processor so I sliced these by hand.
The smaller ones were sliced in the food processor - much quicker.
I slice the onions in the processor as well. Quicker and no tears!
Get a large enough container or bowl to hold the cukes, onions and ice cubes. Start with a layer of cucumbers.
Add a layer of onions (and peppers if using them).
Sprinkle on part of the salt.
Top with some of the ice cubes.
Continue with the layers until all vegetables and salt are used. Top with more ice. Let stand for 3 hours.
You can see how much moisture has been released by the cukes by how the mixture has shrunk after the 3 hours. Drain well and place in a large pot.
Mix the sugar, vinegar and spices and pour onto cukes. Stir well and heat to just boiling.
You can see the pickles turning colours from the turmeric. Remove from heat and fill hot sterilized jars. Wipe rim and seal jar.
Store in a cool place for a month and then enjoy! The original recipe makes about 8 pints. I increased everything by half except was liberal with the cukes and got 14 pints.