These are the pickles my mother has always made. They have the sweet-tart, translucent crunchiness that makes my mouth water and pucker at the same time. They are delicious as part of potato salad. A ham or turkey sandwich would be pretty ‘blah’ without them. And they belong on my favorite grilled cheese sandwich, too. https://snailfungus.wordpress.com/2015/09/06/grilled-cheese-sandwich/
SWEET LIME PICKLES
(Makes 3 quarts)
1 gallon of sliced cucumbers
Place in a mixture of 2 quarts water and ½ C. pickling lime. Refrigerate for 24 hours. Rinse well to remove the lime and soak one hour in clear, cold water.
Bring to a boil:
6 C. white vinegar
6 C. sugar
2 T. (or more) pickling spice
You can enclose the spice in a cloth sack or leave it loose in the pickles, as desired. (I prefer it in a sack. Remove when packing jars.)
Bring to a boil again and cook 25 minutes, carefully stirring occasionally. Pack in jars and seal hot.