Sweet and Spicy Pickles
Wash, peel, and slice 7 pounds cucumbers in a large pot, add 2 cups pickling lime, and 2 gallons water. Let soak for 12 hours or overnight. Rinse at least 3 times after soaking, then let soak in ice water for 3 hours. Drain.


2 cups sliced onions
3 cups white vinegar
1 1/2 cups apple cider vinegar
3 1/2 cups sugar
2 tablespoons yellow mustard seeds
1/2 teaspoons turmeric
4 whole cloves
10 tablespoons roughly chopped garlic
20 jalapeno peppers or dried cayenne peppers


Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a large pot over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the pot from the heat.

Fill each hot sterilized pint sized jar with the pickle mixture, dividing them evenly, with enough liquid to come within 1/2 inch of the top. Wipe the rim of jars and top with lids. Process the jars in a hot-water bath for 15 minutes.

Using tongs, remove the jars from bath, place on towel, and let cool. Tighten rings and store in cool dry place. Let pickles age for at least 2 weeks before using.

From my daughter Melissa's kitchen!