Ingredients
- Brine:
- 7 lbs. sliced pickling cucumbers; washed and blossom end removed
- (about 40 3-4 inches)
- 2 cups hydrated lime
- 2 qts. apple cider vinegar
- 8 cups sugar
- 1 tsp. whole cloves
- 1 tsp. celery seed
- 1 T mixed pickling spices
- 1 T canning salt
- 7 drops green food coloring (optional)
Preparation
Step 1
Mix the water and lime together; pour over sliced cucumbers. Soak 24 hours in stone jar (nothing aluminum); stir a few times so the lime doesn't settle to the bottom.
Remove cucumbers and rinse well - three times.
Let soak for 3 hours in ice water.
Bring brine to a low boil and stir until sugar dissolves. Remove from heat.
Drain cucumbers and cover with the brine.
Soak in brine overnight. In the morning, boil for 30 minutes.
Add food coloring after 15 minutes of low boil.
Pack hot cucumbers into sterilized jars, leaving 1/2-inch headspace. Remove air bubbles and cap each jar as it is filled.
Process pints for 10* minutes; quarts 15* minutes, in boiling water bath canner. Product is ready to eat after 24 hours. Chilling enhances flavor.
*Processing time is different if in higher altitudes; check to be sure how much time is needed for processing in your altitude level.