Old Fashioned Sweet Pickles
Much easier than you might think. Just go to a farm supply store or perhaps your grocery where they have canning supplies. You will need glass jars (quarts and/or pints), bands, and lids. The cucumbers need to soak in the lime in either a plastic bucket or stoneware crock. They need to cook in a non-reactive pot, either stainless steel or enamel. Oh what a couple of days make - cucumbers turned into crispy, old-fashioned spicy and sweet pickle spears. You'll never want the store bought version again. Put them in the refrigerator and get them ice-cold and enjoy!
2 cups pickling lime
2 gallons water
8 cups white vinegar (5% acidity)
9 cups sugar
3 - 4 tablespoons McCormick® pickling spice
Soak cucumbers in lime water for 24 hours. Rinse well three or four times; cover with fresh ice water and soak for 3 hours. I always add more ice about halfway through the soaking. Drain and add vinegar solution. Let set at least 5 hours or overnight. Mix syrup ingredients together and bring to a boil. Add cucumbers and boil in syrup for 35 minutes. Clean and sterilize your jars and bands. Using tongs, place them on a clean surface. Pack pickles in the jars, pour juice over them and leave 1/2 inch of head room at top of the jar. Place hot lids and rings on jars; seal in jars. Process in water bath in canner for 15 minutes. Chill before serving. Delicious when added to tuna salad.