Iceberg Cucumber Pickle

1. 1

   Slice cucumbers and mix with lime water; let stand for 24 hours.

2. 2

   (Best to use old churn or enamel canner; stir occasionally.)

3. 3

   Wash thoroughly and place in ice water for 3 hours. Rinse again.

4. 4

   Place cucumbers in enamel cooker.

5. 5

   Mix sugar and vinegar together and pour over cucumbers and let set overnight.

6. 6

   I put the spices in a cheesecloth bag and tie up so the spices won't be all through the pickles.

7. 7

   Let the spices soak in with the cucumbers, sugar and vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.