Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ gallon | Cucumbers; sliced |
| 1 gallon | Water |
| 1 cup | Lime |
| 1 quart | Vinegar |
| 2½ pounds | Sugar |
| 2 tablespoons | Pickling spice |
Soak cucumbers in water and lime for 24 hours in a glass or plastic container or crock. Do not use metal. Drain and wash. Pack in ice for 2 hours. Combine vinegar, sugar and spices in large vessel; add cucumbers and simmer 2 hours. Pack and seal in sterile jars while hot. Process.
NOTE: Get a book on canning if unsure about sealing and processing.
MRS DONALD MCMICKLE (CLARICE)
AUBREY, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .