24 HOUR SWEET PICKLES RECIPES

Steps:

• Use small or long pickling cucumbers. Burpless work too. Just don't use large cucumbers with many seeds. Wash the cucumbers. Slice crosswise into 1/8"-1/4" slices.
• Mix 2 cups of lime with several cups of water in a large ceramic, enamel or stainless steel vessel. Stir to blend.
• Add the cut cucumbers and enough water to cover them. Gently stir the mixture. Be very careful -- they will break so easily.
• Soak for 24 hours.
• I remember my mother making these pickles. Sometimes she had a plate on top to hold down the cucumbers. As you pass by, gently stir under the cukes, just to loosen the settled lime. Note: you can soak them for 48 hours and they are still wonderful.
• After soaking for 24 hours, rinse the cucumbers in clear water. Then change the water every hour on the hour, 4 times.
• Tie pickling spices in a double thickness of cheesecloth. Put 1/2 gallon distilled vinegar, 5 pounds sugar and the pickling spices into a large stainless steel or enamel cooking pot. Stir to melt the sugar. Add the cucumbers and bring to a boil. Let stand overnight.
• Next day bring the cucumbers and vinegar to a boil and simmer for 1 hour. Pack pickles and vinegar mixture into sterilized jars according to canning instructions.

Steps:

• In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.
• Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.