Step One: Slice and Soak
|Pickling Lime = Crispy Pickles!|
Purchase 5 pounds of pickling cucumbers (or make friends with someone with an ample garden). Select the cucumbers that are firm and mid-size. Don't get the large ones (not so tasty) and if they still have fuzzy pricklies, they're too small/unripe. Rinse these and slice them. Place the slices in a large pot along with one package of Mrs. Wages Pickling Lime (easily found at WalMart along with all the canning supplies). Mix the pickling lime with 8 cups of water and pour over the cucumber slices. Stir. Put a lid on the pot and refrigerate overnight.
Step Two: Soak Some More ... and then Boil
|Pickles in the making|
On the following day, remove the cucumber and rinse them thoroughly. Wash this pot if you'll be using it to prep the canning mix. Add the rinsed cucumber into the freshly cleaned pot along with 8 cups of white distilled vinegar, 4 cups of sugar (you can add more but I like 'tangy' pickles), 2 tablespoons of pickling spice (found on the canning aisle), 1 teaspoon turmeric, 1 teaspoon salt and 0.5 teaspoon of cayenne pepper. Heat briefly (do not boil; 10 minutes at medium-high heat). Remove from heat, cover with a lid and refrigerate for 4 hours. Finally, bring the pickles to a boil for 45 minutes (occasionally stirring).
Step Three: Can ...(yes, you can)
I don't use a canner. I do, however, place my jars in the dishwasher first so they'll be nice and clean/hot before adding my boiling mix of pickles. Lightly boil the "lids," too. Remove the pint jar from the dishwasher, insert funnel, fill with pickle slices (try to fit as many as possible), and then pour in the pickling liquid to cover the pickle slices. Wipe off the jar mouth thoroughly, dry a lid from the boiling lids pot, place the lid on the jar mouth and tighten a ring over the lid. Sit in a low traffic area and do not disturb for 24 hours. If successful, you'll be hearing little sealing "pops" all evening.
53 cal/ 13 g carbs/ 0 g fat/ 0 g protein per 5 slices
- These are the best pickles I've ever had (homemade). I'll always be partial to the Dill Pickles from the grocery store BUT these are the best homemade I've had.
- I hesitated when I first saw this recipe because I always think of the Andy Griffith Show - Pickle Story. If you haven't seen it, take the 25 minutes and laugh. Basically, Aunt Bee thinks she can pickle cucumbers successfully, but their taste is lovingly described as like "kerosene".
- Be adventurous- try pickling! :)