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Sweet Pickles


  • Equipment needed:
  • Lg. glass, stainless, or plastic crock (5 gal.).
  • Lg. soup pot
  • Hot water bath canner
  • 10 wide mouth pint jars/seals/rings. Do NOT use aluminum, copper or iron.
  • 7 lbs. cucumbers, sliced thin
  • 2 c. pickling lime
  • 2 gal. water

(can use less water/lime as long as you follow the same ratio) Soak 12-15 hours in lime solution, completely coving cucumbers (use plate or something heavy to weigh them down). Rinse 3 times. Soak in ice water 3 hours. Make brine solution: 10 c. white 5% vinegar 6 c. sugar 1 tbsp. pickling salt 2 tsp.whole cloves 2 tsp. pickling spices 1 tsp. celery seed Heat solution just long enough to dissolve sugar. Add cucumbers. Soak 5 - 6 hours. Bring to a boil and boil cucumbers until clear (appx. 35 - 40 minutes). Pack in hot, sterilizer jars and pour brine to 1/2" from top. Hot water bath 5 - 6 minutes (more for higher altitudes). Makes 10 pints. Ready to eat.

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