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Sweet Crisp Pickles Recipe

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This recipe for Sweet Crisp Pickles, by , is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bernice Womack (Brenda Johnson's Friend)
Added: Thursday, October 19, 2006


Select very large cucumbers (7 lbs), peel them, quarter, remove seeds & cut into strips or sticks.
Cover the cucumbers with a solution of 2 c. lime in 2 gal. water. (lime can be purchased at places like lumber yards, probably Home Depot, places like that. It needs to be slaked lime)

Soak the cucumbers for 24 hrs. (I use a large crock, the old-fashioned kind, that holds several gallons.)
Rinse well and cover with fresh water. Soak 3 hrs.
Drain & cover with following mixture:
2 qts apple cider vinegar
4 c. sugar
1 Tbsp. salt
1 tsp. celery seed
1 tsp. whole cloves
1 tsp. mixed pickling spices
red food coloring (several drops)
16 oz. jar maraschino cherries
Soak pickles in this syrup mixture overnight. Then boil 40 minutes. Pack in sterilized jars and seal.
These are sweet, very crisp, pickles that look gorgeous at the holidays because of their beautiful red color.

Personal Notes:
Personal Notes:
Brenda, I got this from Nanny years ago and made them numerous times before I had 2 kids! I even entered them in the OK state fair one year and won an honorable mention!
Hope this works for your recipe book.




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