ICICLES (RIPE CUCUMBER PICKLES)

Allow some of your pickling cucumbers to become mature (when they turn yellow)

First A. M.

7 pounds mature cucumbers. Peel and remove seeds, and cut into sticks, about the size of French frys.
Soak for 24 hours in two gallons water with 2 cups pickling lime. I found that I had about 4 pounds of prepared cucumbers.

Second A. M.

Rinse cucumbers, and allow to soak 6 hours in two gallons of water. After 6 hours, rinse and soak 6 hours in clear water. Drain cucumbers in a colendar.

Bring to boil:

2 quarts vinegar
12 cups sugar
3 teaspoons pickling spice
1 teaspoon celery seed
1 teaspoon salt

Pour this solution over cucumbers and let stand overnight.

Third A. M.

Bring to a boil, and cook until the cucumbers become clear and transparent. Put in jars having
enough syrup to completely cover cucumbers, and seal. Prossess in boiling water bath for
10 minutes.
NOTE: These pickles are almost clear, and you can add a tiny bit of food coloring if you like.