Lime Sweet Pickles, Darlene Purser Bair

12 large cucumbers

Peel and scrape out the centers and cut into strips 1/2 inch wide and 2 inches long. Soak for 24 hours in:

1 1/2 cup pickling lime
1 gallon cold water

Drain and rinse real good, cover with cold water and let stand 3 hours. Drain and rinse. Heat:

9 cups vinegar
8 cups vinegar
2 tbsp salt
2 tbsp pickling spice (tied in a rag)

Pour over cucumbers, let sit overnight. Pour liquid into pan and heat about 20 minutes. Put back on cucumbers, let sit 24 hours. Do this for two days or until cucumbers are clear in color. The last time you heat the liquid add:

1 tsp tumeric

Heat the cucumbers with the liquid this time. Fill bottles and put 1 drop of green food coloring in each pint bottle to put a little color back into the pickles. Seal and process for 15 minutes.

 

Darlene Purser Bair