But they could, if we let them! A garden novice, I learned last season that you don't need to plant 4 cucumber plants, unless you're going to feed the entire state. We ate them on EVERYTHING. Anyone who visited our house left with at least one. I literally knocked on doors handing them out. Our garden is made up of three raised beds; the plants gradually took over one entire bed, and attempted to cross over to the other ones.
Finally I whipped out a family recipe for freezer pickles - I thought it would be too hard, so I had never tried it. Maybe I should have read the recipe - it's really not. I only planted one plant this year, so today I only made 2 lb. of them, but you can adjust the recipe to your needs. Last year I made 8 jars, and I gave a few away, but we finished most of them ourselves. Enjoy!
8 lbs. cucumbers, thinly sliced1 cup thinly sliced onion
3 T salt
4 cups sugar
2 cups vinegar
1 t. celery seed
1 t. ground turmeric
1 t. mustard seed
½ t. alum
In a large container, combine cucumbers, onion, salt; mix well. Let stand for 3 hours, stirring occasionally. Drain and rinse. In a bowl, combine remaining ingredients; let stand for 2-3 hours, stirring often. Pour over the cucumber mixture and stir well. Pack into 1 pt. freezer containers, leaving 1 inch headspace. Cover and freeze. Thaw before serving.