- 7 pounds large but not seedy cucumbers
Slice ¼ inch thick and cover with 2 cups lime mixed with 2 gallons of well water. Stir occasionally.
Let stand 24 hours. Drain and rinse well, cover with clear water and let stand 3 hours. Then drain and cover with the following:
- 2 quarts white vinegar
- 4 ½ pounds sugar
- 1T. Pickling salt
Put in a small cheesecloth bag:
- 1 t. mixed pickling spice
- 1 t. whole cloves
- 1 t. celery seed
Let pickles soak in this overnight. In the morning, boil hard for 35 minutes. Add a little green food coloring. Can in clean sterile jars. Makes 9 Pints.
I remember these wonderful lime pickles. They are actually much better than the dill pickles you buy in jars these days. She could cook anything. This made me think about her home made ice cream in the antique wooden ice cream churner and the donut with the yummy donut holes. What couldn’t this woman make. She was an amazing Mom to all us when you think about it. Love, Judi