This is an old recipe that I wanted to get up on my site so I can save it. I try to post several recipes each weekend for those of you who like to try your hand in the kitchen. I’m anything but an expert but I do like to share recipes that turn out perfectly.
I do a lot of canning and preserving in the summer months and although I don’t plan to plant cucumbers this year, I’ll be able to stock up on them at the Farmer’s Market so I can make my yearly pickles.
Big huge thanks to Cathy A. Beavers, of Beavers Bros. Farm, for her instructions, the recipe, and for finding pickling lime which we spent hours traveling trying to find ourselves, with no luck.
Cucumber Crisp Sweet Pickles
- 7 pounds sliced cucumbers
- 2 gallons water
- 2 cups pickling lime
- 9 cups sugar
- 2 quarts vinegar
- 3 T pickling spice
- Dissolve lime in water and put it in cucumbers.
- Let stand in lime 24 hours. Stir occasionally.
- Take cucumbers out and soak in clear water for 4 hours, changing the water every hour.
- Bring sugar, vinegar, and spices to boil. Take cucumbers out of the water and pour vinegar, sugar, and spice mixture over cucumbers.
- Let stand overnight.
- *I did not have any cheesecloth to put the spices in so I improvised.
- Next morning let cook for 1 hour.
- Add pickles to the readied canning jars.
- Seal while hot.
- When I empty the lime water, I start a new batch. Because why stop at 1?
What is your favorite pickle type? Bread & butter pickles, sweet pickles, or baby dills?
There you have it. If you have the time, this is an easy recipe to learn to start making your own pickles.