“My MIL shared this recipe with me 30 years ago and taught me how to can & freeze.This recipe is a family favorite & is being passed generation to generation. Don't let the process scare you,the pickles are well worth the effort. Delicious in potato or tuna salad. Great on burgers. I make a "pickle tray" for covered dish dinners and these are the first to go and they receive many compliments. I think people like them because they are crisp.”
READY IN:
15mins
YIELD:
7-8 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. DO NOT use aluminum pot.
  2. Soak sliced cucmubers in lime water (use enough water to cover cucumbers) for 24 hours.
  3. Drain& rinse well.
  4. Soak cucumbers in ice water (use enough water to cover cucumbers) for 3 hours.
  5. Mix vinegar, sugar, salt& spices.
  6. Soak cucumbers in this mixture for 24 hours Bring mixture to a boil& cook for 15 to 20 minutes.
  7. Put in pint jars& seal.

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