Mom's Pickles – a delicious recipe with cucumbers, pickling lime, gallon water, white vinegar, sugar, celery seeds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
SOAK.
2
Mix lime into water in large plastic bowl, add cucumbers and soak for 24 hours.
3
Drain and rinse and cover with clear water.
4
let soak for 3 hours then drain.
5
MIX.
6
Heat vinegar, sugar, spices and salt in large pan and add cucumbers.
7
Cook slowly for 35 minutes or until cucumbers appear clear.
8
Pack in hot and sterilized canning jars with new lids.
9
Note: I keep my jars in a pan filled part way with hot water while I fill them.
10
Then wipe the rim with a clean cloth and put the hot lid on top and screw the ring on, not too tight.
11
After the jars cool, test the lids.
12
If they don't burp then you don't need to keep them refrigerated until opening.
1896
kcal
Calories
488
g
Carbs
9
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 7 lbs cucumbers, peeled and sliced, 1 cup pickling lime, 1 gallon water, 2 quarts white vinegar, and more.
Yes, Mom's Pickles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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