Rating: 2.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
  • 4 Ratings

Trisha says "These are my Grandma's pickles. They're sweet and crunchy, like no other pickle I've ever tasted."

Source: Better Homes and Gardens


Recipe Summary

1 hr 30 mins
4 hrs
1 hr
30 mins
7 hrs
11 to 12 pints


Ingredient Checklist


Instructions Checklist
  • Mix 2 gallons water with the lime in a 3-gallon stockpot. Add the cucumbers, stir, and soak for 24 hours, stirring occasionally to redistribute the lime.

  • Stir the pickles; drain the lime water. Replace the lime water with 2 gallons fresh water. Some lime will remain in the pickles at this point. Soak for 1 hour, then drain and replace with fresh water again. Continue soaking the pickles in fresh water and draining every hour until the pickles have soaked in fresh water for 4 hours. Drain again.

  • In a separate large saucepan, combine the sugar and vinegar; bring to a boil. Place the cloves, ginger, allspice, celery seed, and cinnamon on a square of cheesecloth and bring the sides in to make a small bag; secure with cotton string or thread (see Note). Pour the vinegar mixture, along with the cheesecloth bundle over the pickles. Bring the pickles and vinegar to a boil; remove from the heat. Let stand overnight.

  • The next day, bring the pickles back to a boil and simmer for 1 hour. Wash, rinse, and sterilize, 12 1-pint canning jars. Fill jars with pickles and liquid, leaving 1/2 inch head space at the top of each jar. Wipe the edges of the jars; close with canning lids and rings, hand-tightening each. Seal the jars in a hot-water bath (instructions below) for 30 minutes or in a large pressure canner, following the manufacturer's instructions.

Hot-Water Bath Method for Sealing Canning Jars

Place a wire rack with handles in the bottom of a large, deep pot with a lid. the rack will keep the jars off the bottom of the pot, and the handles make it easier to add and remove the jars. Fill the pot half full of water and bring to a boil. Lower the jars slowly and carefully into the water. The water should cover the jars by 1 inch. Add more boiling water if necessary to reach this lever. Cover the pot and boil the jars for 30 minutes after the water has returned to a boil. Carefully remove the jars from the water and set aside to cool. The jar lids will pop and invert as they seal.When the jars are cool, remove the rings if the pickles are to be stored before use. The rings may rust during lengthy storage, making them difficult to remove. When the rings are removed, the jars should be wiped clean and handled in such a way as not to disturb the sealed lid. Lift by the sides or the glass rim only.


5 Tbsp. mixed pickling spices may be used instead of the individual spices.

Pickling Lime

You can find pickling lime in the canning section of a grocery store, or ask at your local farmer's market. Be sure to thoroughly rinse the pickling lime from the cucumbers as any trace amounts it will adversely affect the acidity of the final product.

Nutrition Facts

11 calories; carbohydrates 3g; sugars 2g; vitamin a 37.9IU; vitamin c 1mg; folate 2.5mcg; sodium 1mg; potassium 54mg; calcium 6mg; iron 0.1mg.