July 26, 2014
Categories: Comfort Food, Condiments, Snacks, Vegetables, Cucumber, North American, Budget-Friendly, Canning/Preserving, Make-Ahead, Pantry/Shelf, Entertaining, Fall/Autumn, Game/Sports Day, Picnic, Summer, Fat Free, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Make it from scratch more
"The perfect sandwich pickle, once you've had these, you'll be spoiled for life! Preparation time doesn't include the soaking time of 24 hours plus 3 hours. Yield 5-6 quarts"
- Serving Size: 1 (1560.3 g)
- Calories 1256.2
- Total Fat - 1.5 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 1983 mg
- Total Carbohydrate - 315.3 g
- Dietary Fiber - 4.7 g
- Sugars - 307.2 g
- Protein - 3.5 g
- Calcium - 141 mg
- Iron - 2.4 mg
- Vitamin C - 21 mg
- Thiamin - 0.2 mg
I've included pictures of the process, in case the instructions are confusing. Choose cucumbers that are no bigger around than 1 1/2" (roughly your thumb touching your middle finger).
Put lime in a very large bowl with water. Peel cucumbers and cut into 1/4" slices (thinner slices will fall apart).
Add pickles to lime mixture and soak for at least 24 hours. I use a spatula to slightly lift or press to agitate the water occasionally while they are soaking. Don't stir them.
Drain and rinse, cover with clear water and let soak 3 more hours, drain. At this point, you can put in the fridge, covered until the next day if needed.
Sterilize clean jars for 10 minutes at a low boil. It's a good idea to sterilize one more jar then called for, just in case. At the same time, sterilize the funnel and other tools you'll be using. I start with the funnel handle under the lid rack then flip it so both the top and bottom get sterilized.
Using new lids, sterilize them by placing in a lid rack in boiling water for 10 minutes. You don't have to sterilize the outer ring of the lid.
Heat vinegar, sugar, spices and salt in very large pot to a low boil. Turn your stove vent to high, it will help with the heat and the vinegar smell.
Add cucumbers, cover and cook at a low boil for 35 minutes or until cucumbers become clear.
Pack in hot sterilized canning jars with new lids. I place my jars in a lasagna pan filled with hot water while I fill them. Use the bubble remover to get the pickles to pack firmly. Wipe the rim with a clean cloth and put the hot lid on top.
Screw the ring on, but not too tight. Do not disturb jars as they cool.
The next day, test the lids. If it burps, that jar will have to be kept in the fridge.
By the way, I've tried doing double batches, but the pickles take too long to cook and the slices break. Next time I'm planning to try 8 lbs of pickles rather than 7, because I have enough juice leftover for another couple of jars.
Tips & Variations
- MUST HAVE:
- Jar Lifter
- Wide Mouth Funnel
- Lid Rack
- Lid Wand
- Bubble Remover (Head Space Tool)
- Extra Large Bowl
- Canning Pot with jar rack/lifter
- Slotted Spatula
- Slotted Ladle
- Lasagna Pan