Sweet, Crunchy, Jalapeno Pickles

By lindaauman

2 cups sugar = 1 lb.
The recipe calls for 7 lbs. of cucumbers/jalapenos. Sometimes I just put half and half and sometimes, when I have a lot of jalapenos, I don't use any cucumbers. Remember that the "end of summer" jalapenos are usually hotter than the early ones. I just slice the jalapenos and leave in the seeds. Be sure to wear protective gloves so you won't burn your hands!

Ingredients

• Syrup:
• 7 lbs. (total) sliced cucumbers and jalapeno peppers (if you like it hotter, add more jalapenos than cucumbers)
• 2 gal. water
• 2 c. hydrated lime
• 2 quarts cider vinegar
• 4 1/2 lbs. cane sugar
• 1 tsp whole cloves
• 1 tsp. celery seed
• 1 T mixed pickling spices
• 1 T pickling salt

Preparation

Step 1

Cover cucumbers with water/lime mixture.

Soak 24 hours in a stone crock (or other non-reactive container).

Rinse well. Then cover well with cold water for 3 hours.

Drain and cover with syrup mixture.

Soak overnight; in the morning, boil for 30 minutes.

Can and seal:
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.