- 1 gallon Cucumbers
- 2 Cups Pickling Lime/or Pickling Crisp
- 1 gallon Water
- 8 Cups White Vinegar
- 8 Cups Sugar
- 2 Tablespoons Canning Salt
- 2 Teaspoons Each of: Celery Salt, Pickling Spices, whole Cloves
Wash and slice cucumbers. Cover with lime and water. Let set overnight.
Next Day: Drain and RINSE WELL. Cover cucumbers with ice water and let set 3 hours. Drain and cover with sugar, vinegar,canning salt and Spices.
Stir together; set overnight. Cook 35 minutes. Let come to a boil the last 5 minutes. Fill clean jars & seal
Jean's secret: To each jar of pickles place in the bottom of each jar one small dried CAYENNE PEPPER before filling with pickles. Do not be tempted to add more peppers. One should be just right. Two is Too Many. We like the little kick from the pepper but not everyone will appreciate the extra zip of flavor.