Crispy Cucumber Pickles

Recipe from Olivia's Kitchen

7lbs cucumbers (slice crosswise)
1 cup pickling lime
2 gallons water
8 cups distilled white vinegar (5% acidity)
8 cups sugar
1 tablespoon salt
2 teaspoons mixed pickling spices

1. Soak clean sliced cucumbers in water and lime mixture in crockery or enamel ware for 2 or 24 hours. Do not use aluminum ware.

2. Remove sliced cucumbers from lime water. Discard lime water. Rinse 3 time in fresh cold water. or until you don't see any lime in the water. Soak 3 hours in fresh cold water.( I usually add some ice to the water)

3. Tie the pickling spices into a piece of clean cloth. Combine the vinegar, sugar, salt and spices in a large pot. Bring to a low boil, stirring until the sugar dissolves.Remove syrup from heat and add sliced cucumbers. Soak 5-6 hours or overnight.

4. Boil slices in the syrup 35 minutes. Fill sterilized jars with hot slices. Pour hot syrup over the slices, leaving 1/2 inch headspace. Cap each jar with clean lids and tighten the lid very tight. (I put my jar lids in very hot water before putting them on the jars.) That makes them seal quicker. I never have any jars that do not seal, but if you do just put them in the refrigerator they will be fine.

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