This recipe for old-fashioned pickles was given to me by community herbalist Krista Rahm who shares it with her Whole Living students. The recipe combines pickling lime and vinegar to make extra crispy pickles and was given to Krista by a 90-year old woman who made these pickles every year for many decades.

I always end up with more cucumbers than I can use or give away. This recipe is a great way to make delicious, crisp, homemade pickles. It was a bit of work, but after three days, I enjoyed the best pickles I ever made.

Here is a basic summary of the process, with detailed instructions following. 

On day one you will combine very cold water with pickling lime, add your sliced cucumbers, and cover. This will sit for 24-hours.

On the second day you will rinse the cucumbers and mix your sugar, vinegar, hot water, pickling spice and salt and add your rinsed cucumbers and allow this to sit another 24-hours.

On the third day you will heat your spiced cucumbers and can them in a hot water bath. Read below for ingredients and detailed instructions for each day.

DAY ONE

Approximately 7 pounds sliced cucumbers
1 cup of pickling lime
1 gallon very cold water

Combine the pickling lime and water and mix well. Add the cucumbers. Place in an enamel pan or fermenting crock. Let stand for 24 hours.

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DAY TWO

4.5 pounds of sugar
7 cups of vinegar
3 cups of HOT water
pickling spice
2 Tablespoons salt

Rinse your cucumbers VERY well to remove the lime. Keep rinsing until the water runs clear. Combine the sugar, vinegar, hot water, pickling spice, and salt.
Add your rinsed cucumbers.
Let sit for another 24 hours.

 

DAY THREE

Heat the cucumbers/vinegar mix on low-medium heat for 20 minutes. While the cucumbers and spices are heating (oh the aroma!), sterilize your jars and lids and have them hot and ready to go.

Using clean technique, fill the hot jars with the hot cucumber mix and process the pickles in a hot water bath for 20 minutes. If for some reason, some of the lids do not seal, keep those jars in the refrigerator and use within a week.

Do you have a favorite pickle recipe?
How do manage all those summer cucumbers?

~ Michelle