Old South Cucumber Lime Pickles

Sweet Pickles

10-15 cucumbers sliced into spears
1 cup pickling lime
2 gallons water
8 cups distilled white vinegar, 5% acidity
8 cups sugar
1 tablespoon salt (optional)
1 teaspoon mustard seed

1 teaspoon celery seed

1. Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 2 hours or overnight.  Do not use aluminum ware.
2. Remove sliced cucumbers from lime water.  Discard lime water.  Rinse 3 times in fresh cold water.  Soak 3 hours in fresh ice water.
3. Combine vinegar, sugar, salt and mixed pickling spices in a large pot.  Bring to a low boil, stirring until sugar dissolves.  Remove syrup from heat and add sliced cucumbers.  Soak 5-6 hours or overnight.
4. Boil slices in the syrup 35 minutes.  Fill sterilized jars with hot slices.  Pour hot syrup over the slices, leaving 1/2 inch headspace.  Cap each jar when filled.
5. Process pints 10 minutes, quarts 15 minutes in a boiling water bath canner.
6. Test jars for airtight seals.
7. Ready to eat in 24 hours. Best if chilled before serving.

This makes 7 pints.

These pickles are really sweet. Honestly, when I first tried them I didn't like them at all. I thought they were way too sweet. I put them in egg salad b/c they were the only pickles that were ready and I was shocked at how delicious they made the egg salad. I have also added them to tuna salad and they are so good! I would make them again, but just for salads.