cinnamon sticks and whole cloves for jars(optional)
Instructions
Day One
Peel and deseed cucumbers. Cut in ½" thick sticks or half moons.
Soak cucumbers in an ice bath with a mixture of 1 gallon water to half cup pickling lime mixture for 18 to 24 hours. Drain.
Day Two
Soak cucumbers in cold water for 4 to 6 hours. Rinse and drain. This step is imperative for food safety (see note).
Drain. In a large pot combine 2 cups vinegar, 1 tablespoon alum and cucumbers. Cover with water
Simmer for 2 hours. Do not let boil. Stirring gently occasionally, trying not to break.
Combine syrup ingredients in a medium large pot. Bring to a simmer over medium heat, stirring constantly, until candies are dissolved.
Drain cucumbers. Put in a non-aluminum container (stoneware, glass, stainless steel) Cover with hot syrup. Cover. Let stand at room temperature for 24 hours.
Day Three
Drain cucumbers, reserving the syrup.
Reheat syrup to a slow boil. Cover cucumbers in hot syrup. Cover and let stand at room temperature for another 24 hours.
Day Four
Drain cucumbers, reserving the syrup.
Reheat syrup to a slow boil. Cover cucumbers in hot syrup. Cover and let stand at room temperature for another 24 hours.
Day Five
Drain syrup one last time and save.
Pack sterilized jars with pickles.
Bring syrup back to a boil. Ladle into jars to cover pickles and fill to the ¼" line.
Add a cinnamon stick and whole cloves to each jar if desired.
Process in a boiling water canner for 15 minutes.
Notes
Pickling Lime helps ensure crispness of the pickles. Use only store bought food grade pickling lime and be sure to rinse thoroughly, multiple times. The alkaline lime will counterbalance the acidic pickling brine and botulism can occur.