(or a 15 year old) gives you overripe cucumbers,
. . . make pickles.
These are the "quick dill pickles" from Keeping the Harvest, and I have no clue how they will taste. Still and all, it was an interesting experiment. I still have the rest of the cukes, both perfect and overripe, to process. I hope they turn out well -- we love dill pickles.
Oh, and I must mention my lunch because it was not only tasty and filling, but all of it save the oil came from my back yard. I fried thick slices of just-harvested potatoes, then pulled them from the pan, added thick slices of pattypan squash (see a theme yet?) and added sliced garlic once the squash began to brown. When those were done, a few Tat Soi leaves wilted in the pan and then I tossed them on top of the potatoes and then threw in a handful of raw Sungold tomatoes. Bliss in a bowl!