Wash the cucumbers. Slice off about ⅛-inch from blossom end; slice all the cucumbers crosswise and place the slices into a large bowl.
In a non-aluminum container, such as a pickling crock (see notes), mix the pickling lime in water and add the cucumbers to the solution. Add water until the cucumbers are covered; soak the cucumbers overnight in the lime water, stirring occasionally.
Brine the Cucumbers
When the cucumbers are done soaking, rinse them well in cool water. The best way to do this is to dump the cucumbers into the sink with the drain plugged; run cold water in the sink and gently toss the cucumbers around in the cold water a few times. Drain, while using the spray nozzle to spray the cucumbers as the water drains out. Do this at least 3 times.
Prepare the Pickles For Canning:
When the lime has been rinsed off of the cucumbers, clean out the crock or container used to soak the cucumbers well and make sure it is free of lime. Add the cucumbers back into the crock and soak the cucumbers 3 more hours in ice water.
In a bowl, mix the vinegar, sugar, and salt together with a whisk until dissolved. Drain the cucumber slices from the ice water in the refrigerator.
Add the slices back into the container and pour pickling liquid over the cucumber slices. Let stand overnight in the refrigerator, stirring occasionally.
Pack, Fill and Seal the Canning Jars
The next day, drain pickling liquid off cucumber slices into a saucepan. Make a Bouquet garni, by laying a 5 x 5-inch piece of cheesecloth onto a clean work surface. Spoon the pickling spice into the center. Gather the edges of the cheesecloth together in the center, twisting tightly; tie firmly with kitchen string. Trim the ends with scissors, if necessary.
Place the bouquet into the pot with the pickling liquid; simmer for 35 minutes.
Meanwhile, prepare boiling water canner. Heat jars in simmering water until ready for use. (Do not boil.) Wash lids in warm soapy water and set bands aside.
Next, pack cucumber slices into hot sterilized quart jars. Using a canning funnel, ladle the hot liquid over slices to cover; leaving ½-inch head-space. Remove air bubbles and wipe rim. Center the lid on the jar. Apply band until fit is fingertip tight.
Process the Jars:
Process the pint jars for 10 minutes, using the boiling water bath method. Turn off the heat and allow the jars to sit for about 5-minutes, before removing the jars one at a time to cool on a towel. Leave the jars undisturbed to cool at room temperature for at least 24-hours.
After 24 hours, check lids for seal (Lid should not flex up and down when pressed in the center). The pickles are ready to eat after 24-hours. Chill to enhance the flavor.
Lime solutions should not be used in aluminum and cause containers to pit.Always prepare and process canning jars and lids according to the manufacturer’s instructions for sterilized jars. Keep the jars hot.The pickles are ready to eat after 24-hours. Chill to enhance the flavor.Recipe adapted very little from Mrs. Wages
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