ids and process 10 minutes for under 1000 foot elevation, 15
allons.
put 2 cups lime juice with 2 gallons water
Soak the cucumber slices in the lime and water mixture for 24 hours.
Stir these gently with a wooden spoon, to keep lime from settling to the bottom, 5 or 6 times during the soaking period. Remove pickles from the lime water.
Wash well and soak 3 to 4 hours in plain cold water.
Remove pickles from this water; rinse again.
Mix vinegar mixture.
Put pickles in this mix.
Cover and let stand overnight.
Next boil pickles in vinegar mixture for 35 minutes.
Can in sterilized cans and seal.
Soak the cucumbers lime and water in enamel or crockery for 24 hours
Wash and slice cucumbers.
Cover with water and sprinkle with lime.
Let soak for 24 hours (use plastic pot suitable for lime). Wash pickles one time each hour for 4 hours in clear water.
After fourth washing, mix vinegar and sugar and pour over pickles.
Put pickling spice in small sack and drop into pickles.
Cover and let set overnight.
Take sack of spices out of pickles and let pickles boil for 1 hour over medium heat.
Put in hot jars and seal.
Makes 8 to 9 pints.
Soak pickles in 2 gallons of water with lime for 24 hours. Next day, rinse 2 or 3 times and soak in clear water for 24 hours. Heat the remaining ingredients and pour over pickles.
Let stand overnight.
Next day, simmer for 45 minutes and seal.
% you can set aside for a garnish. Cut the
lices
and cover with lime and water.
Let stand
Cut cucumbers into 1/4-inch slices and cover with water and lime and let stand for 24 hours.
Rinse well; cover with clear water.
Let stand for 4 hours.
Drain well.
Heat vinegar, sugar, celery seed, and pickle spice and salt to lukewarm.
Pour over pickles.
Let stand overnight.
Add food coloring.
Bring pickles and mixture to boil for 35 minutes.
Pack in jars and seal.
Soak sliced cucumbers in lime and water for 24 hours.
Drain and soak in fresh water for 3 hours. Drain.
Heat and pour over well drained pickles,
the sugar, vinegar, salt, celery seed, pickling spices and allspice.
Soak 24 hours.
Boil all ingredients for 35 minutes. Can, hot, in sterilized jars.
In crock or stone jar or porcelain container, combine cucumbers and lime.
Cover with cold water and let stand 24 hours, stirring lime from bottom 4 or 5 times.
Wash 5 times in cold water.
The last time, let spigot run and hold pickles in hands to be sure all lime is removed.
Let stand in lots of water for 20 minutes; drain.
Mix
lime
with
water
and pour over cucumbers and let stand for
24
hours.
Rinse well, about 5 times.
Cover with clear water
and let stand for 4 hours.
Heat vinegar, sugar, celery seed,
pickling spice and salt to lukewarm.
Pour over cucumbers. Let
stand
overnight.
Take
pickles
and vinegar solution
and boil
for 20 minutes.
Add green food coloring. Put in jars and seal.
Make a brine with the lime and water.
Stir well to dissolve lime.
Slice cucumbers in 1/4-inch slices and soak in lime brine for 24 hours.
Rinse well.
Cover with cold water and drain. Bring vinegar, celery seed, cloves, spices, salt and sugar to a boil and pour over drained cucumbers.
Let set overnight.
Next morning, bring cucumbers and solution to a boil.
Simmer until pickles become clear.
Pack in jars and seal.
Green food coloring may be added to make nice green pickles.
ater and lime mixture in crockery or enamel ware for 12 hours
ater and lime mixture in crockery or enamel ware for 12 hours
ater and lime mixture in crockery or enamel ware for 12 hours
ater and lime mixture in crockery or enamel ware for 12 hours
Soak clean
green tomatoes in water and lime mixture in crockery or
enamelware
for
12
hours
or overnight.
Wash 3 times in clean
water and soak in fresh ice water for 3 hours. Combine remaining
ingredients
and bring to a low boil.
Stir until sugar is
dissolved.
Add green tomatoes and soak 5 to 6 hours or
overnight.
Boil
pickles
in
soaking liquid for 35 minutes.
Fill
sterilized
quart
jars
with
green tomatoes. Process 5 minutes in boiling water bath.
Slice
cucumbers;
soak
pickles in lime with one gallon water for 24 hours.
Rinse real good; soak in clear water for 2 or
3 hours.
Make
syrup
of sugar, vinegar, spices and salt. Cook slow for 1 1/2 to 2 hours.
Seal while hot.
alt to a boil. Cook for 3 minutes or until sugar