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:
★★★★★ 1 vote
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

Step-By-Step

1Place sliced cucumbers in 2 gallons water with 2 cups of lime. Let this set for 24 hours. Rinse well (5 or 6 times).

2Put 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.

3VINEGAR SOLUTION: Place pickling spices, cinnamon, and whole cloves in cheese cloth.

4Combine vinegar, sugar, salt and food coloring. Place spice bag in vinegar solution. Heat.

5Place 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