In article ,
rachael simpson wrote:

After planting 3 20ft rows of cucumbers this year, we've got cukes
coming off left and right! I've been getting 15-20 cukes a day for the
last 4 days. (Thankfully, the cucumber plants survived the cows attack
on the garden the other day.) Since I have such a supply of cukes so
far, I'm wanting to try something different this year as far as pickling
them. Normally do dill & sour, but open to any kind. Anybody have a
favorite recipe they want to share?

Thanks!
~Rae

I cheat. I prefer Kosher dills for flavor.
I go to the store, buy my favorite brand (either Clausen's or Vlasic),
eat the pickles and save the brine.

I then place whatever I want to pickle in that brine in the 'frige and
let it go for a couple of weeks. When mom was on her last legs and
unable to do much for herself, I used to pickle fresh okra pods that way
for her. She loved them. :-) I have pickled eggs and fresh cucumbers
this same way and it works very, very well. I can generally get 3 uses
out of the brine for veggies and 2 uses when I do eggs. I also add some
beet juice to the egg brine to dye them that wonderful pink color...
--
Peace! Om

"Human nature seems to be to control other people
until they put their foot down." -- Stephan Rothstein