These just scream "merry Christmas"!!! I did have to make a few changes because I could not find any pickling lime in Ontario Canada. I had to skip soaking the pickles in the pickling lime, but went straight to the step of cooking the cucumbers in alum, vinegar, water and food colouring. I let the final sugar mixture cover the pickles, and for 3 days, I reboiled the syrup every day then added back to the cucumbers. I put the required amount of "pickle crisp" in bottom of each jar and processed it for 20 minutes.
You have to keep in mind when eating them, they are a pickle, not candy, lol! This recipe is a keeper and hopefully a new family Christmas tradition! Thank you for the wonderfully, different kind of pickle!
Please remember, steam burns when you lift the canning lid..ouch!
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These just scream "merry Christmas"!!! I did have to make a few changes because I could not...