Lena's Sweet Pickles

8 pints servings Prep: 30 m Cook: 5 m Total: 35 m Intermediate
Be the first to rate!
Lena's Sweet Pickles
One of the better pickle recipes out there - the author of this recipe Ms. Lena said that this recipe was over 100 years old. These sweet pickles use cucumbers soaked in pickling lime and a red apple cider vinegar syrup with sugar and pickling spice. Time for soaking is not listed in the total preparation time.

Ingredients

8 pints servings
  • 16 pounds of cucumbers
  • 1 cup pickling lime
  • 2 quarts red apple cider vinegar
  • 9 cups or 4 1/2 pounds of sugar
  • 3 teaspoons pickling spice
  • 1 teaspoon salt

Step-by-Step Instructions

  1. Wash and cut the ends off the cucumbers. Slice into sticks, removing seeds.
  2. Soak cucumbers in water with 1 cup pickling lime to 1 gallon of water for 24 hours.
  3. Drain and rinse the cucumber slices well to remove all lime residue.
  4. Soak in cold, clear water for 5 hours, changing the water once or twice if possible.
  5. Mix 2 quarts red apple cider vinegar with the 9 cups sugar, 3 teaspoons pickling spice, and 1 teaspoon salt in a large pot.
  6. Add the drained cucumbers to the vinegar-sugar mixture and soak overnight (8-12 hours).
  7. The next day, heat the pickles in their liquid until just warm - should take only about 5 minutes - do not let the mixture boil.
  8. Pack the warm pickles into hot, sanitized jars and pour the hot liquid over them, leaving 1/2 inch headspace.
  9. Wipe jar rims, apply lids and rings, and process in a hot water bath for 15 minutes (adjusting for altitude if needed).
  10. Let the jars cool completely and check seals. Reduce sugar if you find them too sweet next time.

Common Problems and Solutions

Q: Why do I need to soak the cucumbers in lime water for so long?

A: The 24-hour lime soak is essential for creating that signature crisp texture. Pickling lime (calcium hydroxide) firms up the pectin in the cucumbers. Make sure to rinse very thoroughly afterward - any residual lime can affect the taste and safety of your pickles.

Q: Can I skip the 5-hour cold water soak after the lime?

A: No, this step is critical for food safety. The cold water soak removes all traces of pickling lime from the cucumbers. Change the water once or twice during this period to ensure all the lime is rinsed away.

Q: Why can't I let the pickles boil?

A: Boiling will make the pickles mushy and ruin that crisp texture you worked so hard to achieve with the lime soak. Just warm them gently until they're heated through - about 5 minutes at a low simmer.

Tips and Techniques

Use fresh, firm pickling cucumbers (not waxed slicing cucumbers) for the best results. The smaller the cucumber, the crisper the final pickle will be. If you find them too sweet after your first batch, you can reduce the sugar by 1-2 cups.

Ingredient Substitutions

  • pickling lime: Pickle Crisp granules (follow package directions)
  • red apple cider vinegar: regular apple cider vinegar or white vinegar
  • pickling spice: 2 teaspoons mustard seeds, 1/2 teaspoon whole cloves, 1/2 teaspoon celery seed

Equipment Needed

  • Large non-reactive container or crock for soaking (glass or food-grade plastic)
  • Large pot or canner for processing
  • Canning jars, lids, and rings
  • Jar lifter and canning funnel
  • Hot water bath canner or large stockpot with rack

Historical Context

Pickling lime was widely used in Southern canning before the development of modern pickle crisping products. This technique creates an old-fashioned texture that’s difficult to replicate with contemporary methods, making these century-old recipes still valuable today.