Green Pickles

Joyce Lowery


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


★★★★★ 1 vote

8 pints
24 Hr
24 Hr


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

  • 2 qt
  • 5 lb
  • 2 Tbsp
    whole cloves
  • 1 Tbsp
    pickling spices
  • 2
    cinnamon sticks
  • 1 Tbsp
  • ·
    green food coloring

How to Make Green Pickles


  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.

Printable Recipe Card

About Green Pickles

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

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