This was actually one of my goals this summer,
to grow pickling cucumbers and make pickle relish.
Unfortunately, I only grew 6 pickling cukes
(3 were too shy for a photo)...
...and had to substitute standard cucumbers to make an entire recipe of relish. Does it matter? Probably. But I'm not sure how (mushy perhaps) and right now I don't care.
I chopped the cucumbers (8 cups total)...
Covered with vinegar and sugar solution and refrigerated for 24 hours.
Filled jars leaving 1/2" head space.
Then a nice hot water bath for 10minutes and we have 7 pints of pickle relish. Which should last us an entire year since Steve and I are pretty much the only ones who like it and only on hamburgers or hot dogs which we rarely eat (unless we're at a baseball game or Costco and I hardly ever bring my own condiments :)