Cucumber Crisp Sweet Pickles Recipe Canning and Preserves

Get ready to pickle your taste buds with this blast from the past – my Cucumber Crisp Sweet Pickles recipe! You know, the kind of recipe that’s been passed down through generations, tucked away in an old recipe box, just waiting to be rediscovered.

Now, I’ll be the first to admit, I’m no culinary genius (although I do rock a pretty killer apron), but when it comes to sharing recipes that hit all the right notes, you can count on me. So, whether you’re a seasoned chef or a kitchen newbie, buckle up because we’re about to embark on a flavor-packed journey together!

But let’s talk about my secret summer obsession – canning and preserving. There’s just something downright magical about capturing the essence of summer in a jar, don’t you think? And while I may not be planting cucumbers in my backyard this year, you can bet your bottom dollar I’ll be stocking up on them at the Farmer’s Market to whip up a batch of these sweet, crunchy delights.

So, if you’re ready to roll up your sleeves, crank up the stove, and dive headfirst into the world of pickling, then you’ve come to the right place. Let’s get canning, let’s get preserving, and most importantly, let’s get pickling!

Let’s give a standing ovation to Cathy A. Beavers, the pickle whisperer behind Beavers Bros. Farm, for her invaluable guidance, this epic recipe, and for the heroic quest to track down pickling lime – a journey that would’ve stumped even the bravest culinary adventurers!

And now, drumroll, please! Introducing the star of the show, the one, the only… Cucumber Crisp Sweet Pickles! Get ready to slice, dice, and pickle your way to culinary greatness with this show-stopping recipe.

Cucumber Crisp Sweet Pickles

1. 7 pounds of sliced cucumbers (cue the crunch!)
2. 2 gallons of water (hydration station, anyone?)
3. 2 cups of pickling lime (thanks to Cathy’s sleuthing skills!)
4. 9 cups of sugar (because sweetness is non-negotiable)
5. 2 quarts of vinegar (the secret sauce)
6. 3 tablespoons of pickling spice (for that extra zing!)

• 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?

And there you have it, folks! If you’ve ever dreamed of becoming a pickle-making extraordinaire, now’s your chance. This recipe is not only delicious but also super easy to master, making it the perfect starting point for your pickling journey.

So, grab your cucumbers, dust off your apron, and get ready to embark on a culinary adventure like no other. With Cathy’s expert guidance and this foolproof recipe, you’ll be whipping up batches of homemade pickles in no time.

Whether you’re a seasoned pro or a kitchen novice, there’s something truly magical about creating your own culinary delights from scratch. So, what are you waiting for? Let’s roll up our sleeves, dive into the world of pickling, and unleash our inner pickle-making superheroes!

And remember, the journey is just as delicious as the destination. So savor every moment, relish every pickle, and let the joy of homemade goodness fill your kitchen and your heart. Happy pickling, my friends!

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