From the Kitchen of: Pepper
Source: US Southern Cuisine message board
7
lb
Cucumbers, cut in strips (large, over-ripe, yellow is BEST)
5
lb
Sugar
1
qt
Cider vinegar
3
sticks
Cinnamon
1
tsp
Mace
1
tsp
Tumeric
1
tsp
Whole cloves
1
C
Pickling lime
Peel cucumbers and cut out seeds; cut cucumbers into "finger strips".
1st day, mix the lime with one gallon of water; soak 24 hours in lime water.
2nd day, rinse very well and soak 24 hours in ice water.
3rd day, drain well. Mix all pickling ingredients together and pour over
cucumber strips. Soak 24 hours in the pickling mixture.
(Some use a great big Tupperware cake container; others use gallon jars.
You can't actually stir them ... (your sticks are crisp & brittle;) but
just tilt and sort of shake the container to keep the stuff all stirred up.)
After they have soaked 24 hours, pour everything into a real big soup pot
and cook on med. to low till the sticks become transparent.
Have your wide-mouth jars, seals and rings sterilized and prepared. You
are ready to put your pickles into your jars. Stand the sticks up like
store-bought pickle spears, and really pack then in the jars. (I use tongs
for this.) Then fill the jar up with the liquid, (I use a turkey baster for
this); don't get any cloves in your jars. Fill liquid to about 1/8th inch
from top of jar. Screw lid on tight and set aside. The seals will start
popping, usually, within about 45 minutes.
When completely cooled, store in
a cool, dark place. If any lids don't seal, just put in refrigerator and
eat those first. Chill before serving.