Christmas Pickles

Peggy Friend ngredients

6–8 lbs. of large Cucumbers

1 cup Pickling Lime

4 cups White Vinegar, divided

1 tablespoon Alum

12 ozs. Red Hot Cinnamon Candy

1 teaspoon Salt

10 cups Granulated Sugar

Instructions

Day One:

Peel cucumbers, slice ¼ inch off each end, slice in half lengthwise.

Scoop out seeds with a spoon. Discard.

Slice cucumbers, lengthwise, to a size that will fit inside the jars you’ll be using.

Place 8 quarts cold water in a large glass bowl, or stainless steel pot. Do not use aluminum.

Add 1 cup pickling lime. Stir well until lime is dissolved.

Add sliced cucumbers. Add more water if needed, making sure pickles are covered fully.

Soak in water and lime mixture for 24 hours.

Day Two:

Drain lime water from cucumbers and discard.

Wash cucumbers under cold running water, rinsing well to remove any lime.

Place cucumbers back in cleaned glass bowl.

Cover with cold water. Add ice to top to keep cucumbers cold.

Soak cucumbers for 4 hours.

Drain and rinse again.

Place one cup Vinegar in large kettle, over medium heat on your stove top.

Add one Tablespoon Alum. Stir well to combine.

Add drained cucumbers.

Add enough water to cover the cucumbers.

Simmer cucumbers for 2 hours, stirring occasionally. Do not let boil.

Place cucumbers in a colander and let drain.

In a clean stock pot, add the following to make the syrup.

3 cups Vinegar

3 cups Water

1 teaspoon Salt

12 ounces Red Hot Candies

10 cups Sugar.

Bring mixture to a low boil, stirring constantly until candies and sugar have dissolved.

Place cucumbers in large container and cover with syrup.

Let stand overnight.

Day Three:

Drain syrup from cucumbers. Set cucumbers aside.

Reheat the syrup to a low boil for one minute.

Pour syrup back over cucumbers.

Let stand overnight.

Day Four:

Drain syrup from cucumbers. Set cucumbers aside.

Reheat the syrup to a low boil for one minute.

Pour syrup back over cucumbers.

Let stand overnight.

Day Five:

Prepare jars for canning, by washing in hot soapy water, rinse well.

Place jars in canning pot, bring to boil and let boil for 15 minutes.

Place lids and bands in smaller pot set over low heat on your stove top.

Drain syrup from cucumbers. Set aside.

Fill jars with cucumbers, full, but not too tightly.

Reheat syrup to a low boil, let boil for one minute.

Carefully pour hot syrup into jars, leaving ¼ inch of head space with liquid.

Insert skewer, work around edges, removing as many air bubbles as possible.

Wipe rim and threads of jars with a clean damp cloth, making sure top edge is perfectly clean.

Center lid on jar.

Add jar band. Tighten finger tight.

Process jars in a water bath canning pot for 10 minutes.

Remove jars, place in a draft free location, let sit undisturbed for 24 hours.

Test jars for proper seal. Any unsealed jars may be refrigerated and used first.

Properly sealed jars can be stored in a cool dark area for up to one year.