By Susan M. Thigpen © 1984
Issue: October, 1984
Arlie Conner of Willis, Virginia sent us this recipe. It's very good to use up all those cucumbers in the garden that get too big and old to be used for anything else. You won't be able to recognize the finished pickles are made from cucumbers. It is best to peel, then slice cucumbers crosswise before seeding them. It's easier. To make a very attractive platter, use red cucumber rings and place a deviled egg in center of ring.
7 or 8 old yellow cucumbers
Mix 2 gallons of water with 2 cups of lime. After peeling, seeding and slicing, soak cucumber slices for 24 hours or longer if necessary in lime water solution. Remove from lime water and rinse 3 times in cool water. Soak three hours in ice water. Set in refrigerator. Remove, make syrup.
2 quarts vinegar
8 cups sugar
1 tablespoon salt
red or green food coloring if desired.
Let stand overnight, then cook cucumbers 20 to 25 minutes in syrup. Put in jars and seal.