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    Lime Pickles


    Source of Recipe


    Jean Grebner


    List of Ingredients


    • 7# sliced cucumbers ( ice cream pail heaped)
    • 2 c. pickling lime
    • 2 gal water
    • SYRUP:
    • 2 quarts vinegar
    • 1 tsp. alum
    • 9 c. sugar
    • 1 1/2 tbsp. canning salt
    • 1 tsp. whole cloves
    • 2 tsp. celery seed
    • 2 tbsp. whole pickling spice


    Instructions


    1. Soak cucumbers, pickling lime and water in enamel canner for 24 hours. Remove lime water in cool water. Rinse atleast 3 times. Soak 3 hours in ice and water. Drain.
    2. Make syrup. Stir until dissolved. Pour over cucumbers. Let stand 5-6 hours or overnight.
    3. Boil mixture with pickles for 35 minutes. Fill sterilized jars. Leave 1/8 inch head space. Then seal jars.
 

 

 

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