Mother’s LIme Pickles
2 or 3 gallons water
1 or 2 gallons sliced cucumbers, unpeeled
1 cup lime, dissolved in water
1 or 2 gallons sliced cucumbers, unpeeled
1 cup lime, dissolved in water
Soak these for 24 hours, then wash 2 or 3 times, soak in cold water for 2 hours. Drain.
4 or 5 cups sugar
3 cups white vinegar
1 TBSP salt
1 TBSP pickling spices
Stir the above ingredients together and add cucumbers and boil for 1 hour, then add 1 tsp. green food coloring and pack into hot sterilized jars.
Process in boiling water canner for 20 minutes. Remove with jar lift and let cool on the counter on a towel. Check for seal after 12 – 24 hours. Refrigerate any that do not seal, and use them first. Keep jars stored in a cool, dark place after you remove the bands, and wash the jars and rims. These are very good pickles that Mother used to make, many years ago.
