Dear's Cucumber Iceberg Pickles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 pounds of cucumbers
3 cups lime (slacked, Mrs. Wages makes a pickling lime)
2 gallons water
5 pounds sugar
3½ pints apple cider vinegar (5% acidity)
Bag (made of cheese cloth) of pickling spices (or use Ball Sweet Pickle Mix and use their proportions)
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Directions: |
Directions:Slice cucumbers thin (I use the processor and press down hard to get thicker slices). Mix lime and water in a very large plastic, stainless steel, enamel or crockery container (not aluminum or iron). Soak for 24 hours. Drain well, soak in clean water for 4 hours and than rinse with water until all lime residue is gone. ( I use a colander and keep rinsing the cucumbers until they are clean.) Dissolve sugar in vinegar in the clean container that you used for soaking and add cucumbers. Let stand overnight. Next morning cook slowly on low heat in large non aluminum or iron container. After all becomes hot, cook for 1 hour. During last 30 minutes, add bag of spices. Pickles should be translucent and sweet when done. Pack in hot jars and seal. (I process the jars in a water bath for 15 minutes.) Cool and store in cool dark place. Serve after chilling in the frig. |
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Number Of
Servings: |
Number Of
Servings:About 10 pints |
Preparation
Time: |
Preparation
Time:the better part of 3 days, but worth it! |
Personal
Notes: |
Personal
Notes: Mother always made these pickles and both Diddy and I have continued the ritual. Terri likes them so well that she rations the left over juice!
Daddy sent me this recipe when we were in Toccoa. It is the only recipe I have in his handwriting, which - being a doctor was "unique" and a little hard to read. I cherish this recipe because I know he hated the smell of both cucumber and watermelon. (Nevertheless, he did like both of them when made into sweet pickles.)
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