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Mom's Pickles

Here's how you make Mom's Pickles
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  • Servings: 6 qts
  • Prep: 60m
  • Cook: 45m
  • The following recipe serves 6 qts people.

Ingredients

The ingredients are:
  • SOAK
  • 1 cup pickling lime
  • 1 gallon water
  • 7 pounds cucumbers
  • MIX
  • 2 quarts white vinegar
  • 9 cups granulated sugar
  • 2 teaspoons celery seeds
  • 2 teaspoons whole cloves
  • 3 tablespoons mixed pickling spice
  • 5 teaspoons kosher salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 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).

  • Step 2: Put lime in a very large bowl with water. Peel cucumbers and cut into 1/4" slices (thinner slices will fall apart).

  • Step 3: 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.

  • Step 4: 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.

  • Step 5: 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.

  • Step 6: 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.

  • Step 7: 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.

  • Step 8: Add cucumbers, cover and cook at a low boil for 35 minutes or until cucumbers become clear.

  • Step 9: 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.

  • Step 10: Screw the ring on, but not too tight. Do not disturb jars as they cool.

  • Step 11: The next day, test the lids. If it burps, that jar will have to be kept in the fridge.

  • Step 12: 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

Don't forget the following tips and variations.
  • MUST HAVE:
  • Jar Lifter
  • Wide Mouth Funnel
  • Lid Rack
  • Lid Wand
  • Bubble Remover (Head Space Tool)
  • Extra Large Bowl
  • HELPFUL:
  • Canning Pot with jar rack/lifter
  • Slotted Spatula
  • Slotted Ladle
  • Lasagna Pan

We hope you enjoy this recipe!

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