What to do with mushy pickles? →[More:]

I canned 15 (!) pints of pickles this weekend. Six of those were bread-and-butter pickles that turned out well. The other nine were kosher dills.

The dill recipe called for soaking the cucumbers in an ice bath for several hours before putting them in the jars and pouring brine over them. The recipe guaranteed that the ice bath would result in crispy pickles. (For those who have never made pickles, crispiness is the holy grail and is very difficult to obtain. They used to sell calcium chloride "Pickle Crisp," because alum is no longer recommended, but it's been discontinued due to lack of sales -- though you wouldn't think it was unpopular based on the uproar the discontinuation caused on dozens of message boards dedicated to this sort of thing.)

I followed the instructions, but the recipe did not take into account the fact that one of the varieties of cucumbers I'm growing is, no kidding, the size of a zucchini. So they couldn't be packed whole into the jars, but had to be cut into spears (and then cut in half, because they were twice as tall as the jars!).

The end result was a pickle that was very, very tasty, but pretty darned mushy. And I have nine pints of them.

So what do I do now? I had planned on giving a lot away, but couldn't do so now without a caveat ("taste great, but you don't need teeth to eat them").

Any ideas?