They go really will with ham. Can't keep them on the shelf. They are worth the wait.
Ingredients
- gallons water: 2 piece
- pickling lime (calcium hydroxide): 2 cups
- cucumbers, cut into chunks: 7 pound
- vinegar: 6 cups (cold)
- white sugar: 8 cups
- pickling spice: 2 tsp
- salt: 1 tsp
- celery seed: 1 tsp
- whole cloves: 0.5 tsp
- drop food coloring: 1 piece (or as desired)
Metric Conversion
Stages of cooking
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Mix 2 gallons water and pickling lime together in a large bowl; add cucumbers and soak, stirring often, for 24 hours. Drain and thoroughly rinse cucumbers under cold water.
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Fill a large bowl with ice water and soak cucumbers for 3 hours; drain.
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Pour cold vinegar into a large pot. Mix sugar, pickling spice, salt, celery seed, cloves, and food coloring into vinegar until dissolved. Add cucumbers; let sit, 8 hours to overnight.
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Bring cucumber mixture to a boil; remove pot from heat.
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Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumber mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
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Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
