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Limed Sweet Pickles


Slice 1 gallon medium cucumbers (1/4 inch thick) into large crock or kettle. Add 1 gallon cold water and sprinkle with 1 C. household lime. Pour a little hot water over lime to desolve. Let sit 24 hours, then rinse thoroughly until lime is gone. Let soak in clear water for 3-4 hours.

Make spice mixture:

1 tsp. celery seed
1 tsp. whole cloves
1 tsp. pickling spice

Put into cheesecloth pouch and tie end, put pouch into:

1 tablespoon salt
9 C. white sugar
2 quarts white vinegar
Green food coloring

Bring to a boil, cool, then add to drained cucumbers. Let sit 24 hours, then bring cucumbers and spice mix to a boil, simmer until pickles are clear. Preserve by canning in large jars.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.