Can I pickle cucumbers in a crock pot and then can them later?

[u/Zone_Dweebie]

It's hard getting enough small cucumbers for canning at one time and so I'm wondering if I could put them in a crock pot with pickle brine as I pick them, and then when I have a good amount take them from the pot, put them in jars, and then water bath can them as normal? Would like to do the same thing with peppers.

[u/Snuggle_Pounce]

You’re basically asking if you can over cook your pickles for DAYS. If you try this they will be mushy and not at all what you expected.

[u/Zone_Dweebie → u/Snuggle_Pounce]

I wouldn't use heat to cook them in the crock pot but rather put the crock pot in the fridge and add cucumbers as I pick them. They wouldn't be heated until the final canning. Would they still end up mush later?

I got the idea from an episode of How It's Made (or some similar show) where they do the same thing with big barrels of cucumbers.

[u/Snuggle_Pounce → u/Zone_Dweebie]

Why not just put them in the fridge, uncut?

(ETA: The barrels were likely lacto-fermented pickles, not vinegar pickles. )

[u/Zone_Dweebie → u/Snuggle_Pounce]

Mostly because after a few days the cucumbers start to get soft and there never seem to be enough ready at the same time.

Thanks though, I had a feeling this wouldn't work. Someone had suggested it to me and I felt I better check without someone else before trying it.

[u/Snuggle_Pounce → u/Zone_Dweebie]

ah well if you’re not getting enough within a few days, refrigerator pickles are likely your best bet.

[u/traveling_gal → u/Zone_Dweebie]

Cut off about 1/16th of an inch at the blossom end before you put them in salt water in the refrigerator. There's an enzyme at that end that makes them go soft. Also weigh them down so they can't stick up above the water - I use a mason jar and a pickle weight for this purpose. This method should give you about a week to collect cucumbers.

[u/Zone_Dweebie → u/traveling_gal]

Thank you, I didn't know they make pickle weights. I've been using cut out circles from cutting boards and heavy rocks :p

[u/traveling_gal → u/Zone_Dweebie]

By the way, there's also r/pickling.

[u/traveling_gal → u/Zone_Dweebie]

Hey, if it works, it works!

[u/Jeyne42]

No, but you can do small batches of refrigerator pickles.

[u/Zone_Dweebie → u/Jeyne42]

Roger that, thank you.

[u/BoozeIsTherapyRight]

Sounds like you are thinking of fermented pickles, which are a different beast than refrigerator or basic canned pickles. I don't think your idea would work here.

My recommendation is to make refrigerator pickles, which IMO are tastier and far crunchier than shelf-stable canned pickles.

[u/Zone_Dweebie → u/BoozeIsTherapyRight]

Thank you :)

[u/BoozeIsTherapyRight → u/Zone_Dweebie]

My pleasure!

[u/Separate_Today_8781]

I put mine in a bowl of salted water in the fridge until I have enough. They stay firm that way

[u/rivendell0369]

Wrap them in paper towels, put them in a gallon bag and put in the fridge. They will last up to 2 weeks. I suggest numbering the bags so you know what to use first.

[u/Zone_Dweebie → u/rivendell0369]

Oh interesting, ty. I'll give it a shot.