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Export 4 ingredients for grocery delivery
Step 1
Use small or long pickling cucumbers. Burpless work too. Just don't use large cucumbers with many seeds. Wash the cucumbers. Slice crosswise into 1/8"-1/4" slices.
Step 2
Mix 2 cups of lime with several cups of water in a large ceramic, enamel or stainless steel vessel. Stir to blend.
Step 3
Add the cut cucumbers and enough water to cover them. Gently stir the mixture. Be very careful -- they will break so easily.
Step 4
Soak for 24 hours.
Step 5
I remember my mother making these pickles. Sometimes she had a plate on top to hold down the cucumbers. As you pass by, gently stir under the cukes, just to loosen the settled lime. Note: you can soak them for 48 hours and they are still wonderful.
Step 6
After soaking for 24 hours, rinse the cucumbers in clear water. Then change the water every hour on the hour, 4 times.
Step 7
Tie pickling spices in a double thickness of cheesecloth. Put 1/2 gallon distilled vinegar, 5 pounds sugar and the pickling spices into a large stainless steel or enamel cooking pot. Stir to melt the sugar. Add the cucumbers and bring to a boil. Let stand overnight.
Step 8
Next day bring the cucumbers and vinegar to a boil and simmer for 1 hour. Pack pickles and vinegar mixture into sterilized jars according to canning instructions.
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