Pickles (Mother and Aunt Ruth)

By cgipe

Ingredients

• Soak 7 1/2 lb cucumber slices in 1 c lime and 1 gallon of water 24 hours. Rinse in cold water 3-4 times, then soak in cold water 4 hours. Rinse and let stand overnight in syrup:
• Mother’s Pickles
• 4.5 lb sugar (8 cups)
• 2 quart white vinegar
• 2 T pickling spice
• 2 tsp whole cloves
• 2 tsp celery seeds.
• Simmer in syrup and can
• Aunt Ruth Lime Pickles
• 7 lb cucumbers
• 1 c lime (sprinkle over cucumbers, then add 2 gallon cold water)
• Let stand in stone crock for 24 hours. Rinse well 3-4 times.
• Syrup:
• 2 tsp celery seed
• 1 1/2 whole cloves
• 2 tsp salt
• 1 1/2 qt vinegar (cider) or 2 qt white vinegar
• 4 lb sugar (8 cups)
• 1 1/2 - 2 T mixed spices
• Green coloring
• Heat juice to lukewarm and pour over pickles. Let stand overnight then bring to a gentle boil for 15 minutes with pickles. Place in jars. They self seal.

Preparation

Step 1

See above.