3 Day Pickles

A very dear friend called me up the other day and offered me cucumbers from her garden. I had thought that after the fig canning episode, I'd not be canning anything else anytime soon. However, I couldn't turn down those cukes!

Three days and sixteen pints later I'm a happy camper. I think I've shared the recipe before but I've sped up one or two things along the way.

You will need:

4 gallons or 50 thinly sliced cucumbers

2 packages of canning lime

1 gallon apple cider vinegar

8 lbs. sugar

4 Tablespoons salt (no iodine)

4 Tablespoons pickling spices

1 bag of ice 

• Mix lime with 2 gallons of water in a very large cooking pot. After lime is dissolved add sliced cucumbers. At this point, I place several plates on top of the cucumbers to weigh them down, then cover with the top of the pot or a clean dish towel. Let stand for 24 hours.
• Rinse lime mixture from cucumbers until water is clear. I use to rinse them in my kitchen sink but this took forever. Now, I set up a portable table outside, using the water hose and several big colanders, the rinsing takes only a few minutes with little fuss.
• Next, pour ice over cucumbers which cools the lime process even more. This will take about 3 hours.
• During that time mix sugar and vinegar in a pot.  To add the pickling spices cut an eight inch square of cheese cloth, pour the spices into the middle and secure with a twisty or rubber band. Place into sugar/vinegar mix.  Stir the mixture often until sugar is dissolved.
• After three hours are up, rinse ice from cucumbers and add the sugar/vinegar/spices to the cucumbers. Weigh them down and cover. Let stand for 12 to 15 hours.
• Now it's time for the canning process. I do the hot bath method but you can do whatever you choose. 
• I know this is a lot but it's worth all the effort.  BTW, you can always cut the recipe in half!! Experiment by adding different spices.