After processing, the pickles should be sorted. To secure the most
attractive product, pickles should be as nearly as possible of uniform
size. At least three sizes are recognized--small (2 to 3 inches long) ,
medium (3 to 4 inches long), and large (4 inches or longer). Only the
small sizes are selected for bottling. Fairly small and medium-large
cucumbers are well adapted to the making of sweet pickles. The larger
sizes may be used for sour and dill pickles. Imperfectly formed pickles,
the so-called crooks and nubs, can be cut up and added to mixed pickles
or other combinations of which cucumbers form a part. The number of
pickles of various sizes required to make a gallon is shown in Table 4,
page 16.