Crunchy Cucumber Pickles

Name: Crunchy Cucumber Pickles
Prep time: 72 h
Cook time: 1440 h
Total time: 1512 h
Yield: 12 jars
Ingredients: 7 lbs cucumbers (they need to be large cucumbers and can even be yellow); 2 quarts white vinegar; 2 gallons water; 12 cups sugar; 2 cups pickling lime; 1 tablespoon celery seed; 2 gallons water; 1 tablespoon salt; 3 ounces alum; 2 quarts water; 3 tablespoons spices (this is just a mixture of the spices that you like best. I usually mix together garlic powder, creol)

Submitted by Kay14

"This is a canning recipe that was given to me by Betty Joyce (a friend of my mother's) so that I could make them myself instead of begging her to make me more."

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Ready In:: 1512hrs
Ingredients:: 11
Yields:: 12 jars

ingredients

7 lbs cucumbers (they need to be large cucumbers and can even be yellow)
2 quarts white vinegar
2 gallons water
12 cups sugar
2 cups pickling lime
1 tablespoon celery seed
2 gallons water
1 tablespoon salt
3 ounces alum
2 quarts water
3 tablespoons spices (this is just a mixture of the spices that you like best. I usually mix together garlic powder, creol)

directions

Day 1.
Use large, even yellow cucumbers, peel and remove seeds.
Need 7 pounds after this is completed.
Cut lengthwise strips, seal 24 hours in 2 gallons of water and 2 cups pickling lime.
Day 2.
Rinse out of lime water then soak for 6 hours in 2 gallons water with 3 ounces alum.
Then rinse and soak 6 hours in clear water.
Make syrup of 2 quarts white vinegar, 12 cups sugar, celery seed, 2 quarts water, mixed spices, and salt.
Boil and pour over cucumbers and let stand overnight.
Day 3.
Cook until sticks are clear then put in jars and seal in water bath for 25 minutes.
**Allow jars to set for at least 2 months for flavor to go through pickles. Refrigerate prior to serving.

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RECIPE SUBMITTED BY

Kay14

24 Recipes

I was raised in South Alabama around a family that loved to cook. My grandmother is the best (and most authentic) cook that I have ever known and if you check out my page alot of my recipes come from her. I started cooking at a pretty young age because I enjoyed the time in the kitchen with the great women in my family. To me cooking is so much more than a meal, it's time with women who have so much wisdom to pass on to me. My favorite part of the holidays is to be in the kitchen as my Grandmother and Aunt prepare the meal. The stories they tell and the cooking secrets they share are priceless.

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