Ingredients
- 2 gallons water
- 1 cup pickling lime food-grade calcium hydroxide
- 7 pounds pickling cucumbers washed, trimmed, and cut into 1/4-inch slices
- 8 cups cold white vinegar 5% acidity
- 8 cups white sugar
- 2 1/2 teaspoons pickling spice
- 1 teaspoon salt
- 3/4 teaspoon celery seed
- 1/4 teaspoon whole cloves
- 1 drop green food coloring optional
Instructions
- Combine 2 gallons of water with the pickling lime in a large, non-reactive bowl. Add the cucumbers and stir. Let this mixture soak for 24 hours; then drain and rinse the cucumbers thoroughly with cold water.
- Place the rinsed cucumbers in a bowl filled with ice water and let them soak for 3 hours to firm up. Drain the cucumbers and place on a clean cloth to dry off.
- In a large pot, combine the cold white vinegar with white sugar, pickling spice, salt, celery seed, whole cloves, and the optional drop of green food coloring. Stir until the sugar dissolves completely. Add the cucumbers to the pickling brine. Let the cucumbers sit in the mixture for 8 hours or overnight.
- Bring the cucumber and brine mixture to a boil and then remove from heat.
- Sterilize the pickle jars and lids by boiling them in water for 5 minutes. Remove from the water, and pack the hot cucumber mixture into the jars, leaving 1/4 inch of headspace.
- Remove any air bubbles by running a clean knife or spatula along the inside edge of each jar. Wipe the jar rims clean with a damp paper towel, secure the lids, and then process the jars in a boiling water bath for 15 minutes. Remove the jars and let them cool completely, checking that each seal is tight before storing in a cool, dark place.
