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If you are a "non-responder or OpenID-er" which to me means I have no way of responding to a comment that you've left, please leave a way for me to get in touch with you, especially if you're participating in a blog give-away or if you are asking for information or links.
By leaving your email within your comment, I can find you. I realize that this is sometimes a scary thing to do with scams and all but if you disguise the email as say.....
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this is the perfect way to hide from the unwanted eye. So please help me out if you are one of the non-responders.
Thank you, in advance.....Ravelly Rhonda!!

May 6, 2008

Prized Pickled Cucumbers

The recipe that I'm joyfully sharing with you won first prize in our local county fair a few years ago. If you love sweet crisp pickles, you'll love these. It takes about 2 1/2 to 3 days of work but it's well worth the effort. Choose 20 to 36 thin cucumbers 2 cups lime 1/2 gallon apple cider vinegar 4 lbs. sugar 2tablespoons salt (no iodine) 2 tablespoons pickling spices Bag of ice At least 2 large metal pots of this process 1 large pot with lid for the "cold" canning process Mix well lime with 1 gallon of water; thinly slice cucumbers and gently place in lime water. Let stand for 24 hours. Wash cucumbers 6 to 8 times or until water is clear. Set in ice for 3 hours. While cucumbers are cooling, mix 1/2 gallon of vinegar, 4 lbs. sugar, 2 tabls. of salt and 2 tabls of spice wrapped in cloth (cheese cloth works just fine). Do not cook! Stir occasionally, the mixture while cucumbers are cooling. Pour vinegar solution over drained cucumbers, let set for 12 hours or over night. If they sit longer......that's alright, too. Put on burner and cook for 35 minutes, bringing to a boil then turn to low heat. While boiling cucumbers, prepare water bath....which means fill large pot half to 3/4 full and bring to a boil. Put canning jars in water so that temperature of jars in same as cucumbers. When ready, pour pickles and their liquid into jars, wipe top of jars and seal with lids. Place in boiling water for 10 to 15 minutes. Remove and let stand until cool. You can eat these as soon as the same day and the canned pickles will last all year if your family doesn't find where you've hidden them.


Allison Ann Aller said...

Thanks for visiting my blog, Rhonda...
These pickles look SOOOO good! Thanks for sharing the recipe...I will be making these for sure.

Monkicat said...

oh Yum! thanks for sharing - 'tis the season to try it and will let you know how it turns out!



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