I know most of us don’t can things anymore, but if you ever get a notion you want some truly great sweet pickles, this is the best recipe for them! I have always wanted to use it to pickle jalapeno slices, too. I have just never had a bumper crop of jalapenos, and it just didn’t seem right to buy them at the grocery.
7 lbs. Cucumbers, sliced about ½” thick
2 c. slack lime
2 gallons water
Soak for 24 hours. Take out and wash 4 or 5 times. Soak in clear water 4 or 5 hours.
Bring to a boil:
5 lbs. Sugar
3 pts. Apple cider vinegar
2 TB salt
1 t. pickling spice
1 t. whole coves
1 t. allspice
Soak pickles in this mixture overnight. Bring to a boil and pack in 1 pt jars with ¼ t. alum. Do hot-water bath to seal the jars.
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