Recipes by TypeRomantic Recipes
Cookies & Candies
Hot & Spicy
Jellies & Jams
Salad & Dressings
Sauces & Gravies
Soups & Stews
Quick & Easy
Sweet, Crunchy Cucumber Pickles
Filed under: Appetizers, Appetizers - Cold, Condiments, Jellies & Jams.
These pickles take two days to make. There are numerous recipes that call for four-day and even seven-day pickles. I have broken almost every step of this recipe and it still works great.
7 Pounds small cucumbers
2 cups pickling lime
Numerous buckets of water
1/2 gallon distilled vinegar
5 pounds sugar
3 Tablespoons pickling spice, with most of the red pepper flakes picked out
(I used the English cucumber, sometimes called "burpless", whatever that means, and they worked fine. Just don't use really large cucumbers with lots of seeds.)
Wash the cucumbers and do not peel them. Slice crosswise into round pieces, 1/8 to 1/2 inch thick.
Mix two cups of pickling lime with several cups of water in a large ceramic, enamel or stainless steel vessel. Stir to blend. Add the cut cucumbers and enough water to cover them. Gently stir the mixture so that the lime water covers all the cucumbers. Soak for 24 hours.
(I remember my mother making these same pickles. I would see them soaking in the lime water with a plate on top, weighted down into the lime water.) As you pass by these soaking cucumbers, gently stir under the cucumbers because the lime settles. Be gentle, they will break easily.
After soaking the cucumbers for 24 hours, rinse them in clear water. Then change the water every hour on-the-hour 4 different times.
Tie pickling spices in a double thickness of cheesecloth. Put 1/2 gallon vinegar, 5 pounds sugar and the pickling spices into a large stainless steel or enamel cooking pot.
Stir to melt the sugar. Add the cucumbers and bring to a boil. Let stand overnight.
The next day bring the cucumbers and vinegar to a boil and let simmer for one hour.
Pack into sterilized jars and process according to canning directions.
Yield: 9-10 pints
Yield: 9=10 pints
Prep Time: total time: 2 days
Cook Time: 1 hour
Other recipes by Big Mill B&B:
Tart Blueberry Jam