Serves: 5
Total Calories: 1,886
Yield: 10 jars

2 gallons cold water
2 cups pickling lime
9 pounds cucumbers, thinly sliced
ice cubes
3 quarts white vinegar
12 cups sugar
2 tablespoons pickling spice
2 teaspoons canning salt
1 teaspoon mustard seed
1 teaspoon celery seed
10 (1-quart) canning jars and lids, sterilized

Mix together water and lime powder in large 4-gallon crock or 16-quart non-aluminum stockpot. Add cucumbers; cover with ice cubes and let stand, covered, for 24 hours. On the second day, drain cucumbers and rinse thoroughly; wash out crock. Return cucumbers back to clean crock. In a large saucepan, mix remaining ingredients together; cook over medium heat until sugar is dissolved. Pour over cucumbers; cover and let stand for 24 hours. On the third day, transfer cucumbers and syrup to a large non-aluminum pot. Simmer over medium heat for 30 minutes. Spoon cucumbers and syrup into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 20 minutes; set jars on a towel to cool. Check for seals.

Tip: When sharing jars of homemade pickles or preserves, tie on a clever 1st place blue ribbon tag. The tags are easy to find at party supply stores, and make for fun hostess gifts.

Nutritional Facts:

Serves: 5
Total Calories: 1,886
Calories from Fat: 0

More Recipes from the Summer In the Country Cookbook:
Ruthie’s Strawberry-Rhubarb Jam
Gooseberry Jam
County Fair Lime Pickles
Sweet Zucchini Relish
Roasted Garlic Salsa
Tipton Family Spaghetti Sauce
Raspberry-Jalapeño Jam
Berry Best Freezer Jam
Tart Cherry Salsa
Aunt Marj’s Violet Jelly
Dandy Dandelion Jelly
Pioneer Day Blackberry Jam
Homemade Apple Pie Filling
Teri’s Carrot Cake Jam
Spiced Tomato Jam
Freezer Zucchini Pickles
Garden Patch Relish
Firecracker Hot Pepper Jelly
Our Favorite Salsa
Bread & Butter Pickles
Picnic Pickles
Dixie Tomato Relish
Green Tomato Jam