Cucumber Pickle

Ingredients

• 7 lbs. cucumbers
• 2 c. builders lime
• 1 1/2 qts. vinegar
• 4 lbs. sugar
• 1 tbsp. salt
• 1/2 box pickling spice

Method

1. 1

   Soak cucumbers in lime water for 24 hours.

2. 2

   Rinse in cold water and soak in clear water for 2 hours.

3. 3

   Drain.

4. 4

   Mix vinegar, sugar, salt, and spices.

5. 5

   Put drained cucumbers in vinegar mixture and simmer for 2.5 to 3 hours.

6. 6

   Pack in jars and seal.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 16. The excerpt below is the record exactly as published.

CUCUMBER PICKLE Mrs. Frances Bowden Soak 50 cucumbers in brine water (strong enough to float an egg) for 1 week. 8th day, drain and cover with boiling water. 9th day, cut cucumbers into slices and replace in jar. Add 10 £ jar of horseradish, 3 tablespoons alum; cover with boil- ing water again. 10th day, drain again and cover with boil- ing water. 11th day, drain. Put in large pan 2 quarts vinegar, 5 pounds sugar; tie in bag, 1 tablespoon whole cloves, 1 table- spoon celery seed and several sticks of cinnamon. Bring to boil and pour over cucumbers. 12th day, drain. Reheat vine- gar and pour over cucumbers. 13th day, drain and pack cucum- bers in jars. Reheat vinegar with spice bag and pour over cucu- mbers. 14th day, drain and reheat vinegar; pour over pickles and seal. WATERMELON RIND PICKLES Mrs. Laura Dollar To prepare, trim off the green skin and pink flesh. Cut into 1" pieces 10 to 12 pounds rind. Dissolve 1 vial of lime in e- nough water to cover rind. Soak overnight. Rinse well. Boil rind in salt water (1/3 cup salt) for 20 minutes. Rinse well. Next put 1/2 can whole cloves, 1/2 dozen ginger sticks, and 1/ 2 can whole allspice into spice bag. Put spice bag into a liquid made from 1/2 gallon vinegar and 10 pounds sugar. Add rind to spiced vinegar and boil slowly for 2 hours. Seal in jars and process for 10 minutes at simmering point. ICED GREEN TOMATO PICKLE Mrs. Juanita Mishoe Soak for 24 hours 7 pounds sliced green tomatoes in 2 gallons lime water. (3 cups lime) Rinse well and soak 4 hours in clear water changing water each hour. Drain. Bring to boil- ing point 1 teaspoon each cloves and allspice, 5 pounds sugar, and 3 pints vinegar. Then pour over tomatoes and let stand overnight. Next morning boil for 1 hour and pack into jars and seal. -29- CUCUMBER PICKLE Mrs. Lula Lacock 7 lbs, cucumbers 2 c. builders lime 1 1/2 qts. vinegar 4 lbs. sugar 1 tbsp. salt 1/2 box pickling spice

Cook this with the app: pantry check, scaling, and the assistant.