Ingredients

• 2 gallonss water
• 2 cups pickling lime , calcium hydroxide
• 7 pounds cucumbers , cut into chunks
• 6 cups cold vinegar
• 8 cups white sugar
• 2 teaspoons pickling spice
• 1 teaspoon salt
• 1 teaspoon celery seed
• 0.5 teaspoons whole cloves
• 1 drop food coloring , or as desired

Instructions

1. 1 Mix 2 gallons water and pickling lime together in a large bowl; add cucumbers and soak, stirring often, for 24 hours. Drain and thoroughly rinse cucumbers under cold water.
2. 2 Fill a large bowl with ice water and soak cucumbers for 3 hours; drain.
3. 3 Pour cold vinegar into a large pot. Mix sugar, pickling spice, salt, celery seed, cloves, and food coloring into vinegar until dissolved. Add cucumbers; let sit, 8 hours to overnight.
4. 4 Bring cucumber mixture to a boil; remove the pot from heat.
5. 5 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumber mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars into boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition per serving