Canning Pickles:
The Best Pickle Recipe Ever!

I'm not exaggerating when I tell you that this pickle recipe is the best! This recipe is a bit more time consuming and does take a little extra work, but the results are outstanding! We think you'll love this recipe. And we do mean love.

As far as canning pickles, know right now that it is a lot of work. It does take time to chop the cucumbers, and prepare the brine, and soak, and rinse, and soak again, and boil, and can.....but this pickle is so fabulous that you're efforts will be well worth it! Canning pickles - 56 quarts of them - was a big project for us, but we are well supplied for a while. We love to open a jar for a sweet side dish or appetizer.

Of course, we say that about nearly every home-canning recipe on this website...(we're a bit biased, I know!) but this pickle recipe deserves applause.

We got this recipe from our great-grandma, who was famous for canning pickles. You could say that this recipe has been handed down "from generation to generation"!

Now, please don't let the complicated looking recipe below deter you from trying it out - it's easier than it looks. The only thing it is (besides marvelous) is time-consuming.

And so, without further ado, here is the best pickle recipe you'll ever find....

Old Fashioned Pickles

8 lbs. medium cucumbers (you can weigh your cucumbers by putting them in a trash bag and placing them on a regular bathroom scale)

2 C. hydrated lime (available at Wal-Mart in the canning section)

2 gallons water

12 C. vinegar

12 C. sugar

1 1/2 T. salt

1 1/2 t. celery seed

1 1/2 t. whole cloves

1 1/2 t. mixed pickling spice

1. Slice cucumbers into 1/4 inch slices. Place in a clean 5-gallon bucket.

2. In a bowl, mix together the lime and a portion of water; stir to dissolve. Pour over the sliced pickles with the rest of the water. Let the cucumbers soak for 24 hours, and no longer.

3. After 24 hours, pour off the lime water and rinse cucumbers very well under running water. Rinse out the bucket that they soaked in previously and dump the cucumbers in it. Cover with fresh, ice cold water. Let the cucumbers soak for 3 hours and no longer.

4. After 3 hours, drain the cucumbers. Mix together sugar, vinegar, spices, and enough water to cover the cucumbers. Pour over cucumbers in bucket and soak overnight.

5. In the morning, divide the cucumbers into two large pots and pour the brine that they soaked in overnight over both of them. Gently boil for 30 - 40 minutes.

6. Pack hot pickles into sterilized jars. Use your headspace measurer to pack pickles in securely. Use a clean damp cloth to wipe the rims of the jars - they will be sticky!Screw on clean lids and rims. There will be enough pickles for 7 quarts, and then some.

7. Water bath can for 15 minutes. Adjust the time for your altitude, if necessary.

Now, canning pickles wasn't that bad, was it? Try one - aren't they good? The sweet, tangy, crunchy combo makes for the perfect pickle. They're definitely different than most pickles you've probably tried....but they're oh-so-good!

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