Green Pickles

Joyce Lowery

By
@jlowery55

Mrs. Lowery made these pickles every summer. The kids loved to eat them with hamburgers or straight out of the jar.


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Rating:

Serves:

8 pints

Prep:

24 Hr

Cook:

24 Hr

Method:

Canning/Preserving

Ingredients

7 lb
cucumbers, sliced
2 c
pickling limes
2 gal
water

VINEGAR SOLUTION

2 qt
vinegar
5 lb
sugar
2 Tbsp
whole cloves
1 Tbsp
pickling spices
2
cinnamon sticks
1 Tbsp
salt
green food coloring

Directions Step-By-Step

1
Place sliced cucumbers in 2 gallons water with 2 cups of lime. Let this set for 24 hours. Rinse well (5 or 6 times).
2
Put in ice water for 3 hours. Drain. Place back in crock. Pour in heated vinegar solution and leave 24 hours. Then cook one hour on low simmer.
3
VINEGAR SOLUTION: Place pickling spices, cinnamon, and whole cloves in cheese cloth.
4
Combine vinegar, sugar, salt and food coloring. Place spice bag in vinegar solution. Heat.
5
Place pickles in pint jars and add 2 piece screw on lids. Place in boiling water bath for 11 minutes. Set on towels on counter. Let cool for 24 hours.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Southern