1teaspoonwhole cloves {Use 1/2 teaspoon for less spicier pickles}
Instructions
Day 1:
Soak sliced cucumbers in a solution of 2 gallons of water and 2 cups pickling lime for 24 hours. Do not use aluminum containers!
Day 2:
Drain cucumbers and rinse well three times, making sure no lime is visible on the pickles. Soak in fresh ice water for 3 hours.
Place the cucumbers in large stock pot {not aluminum!} Add in vinegar, sugar, pickling salt, celery seed, and cloves. Mix well and let stand overnight.
Day 3:
Place pickles on stove and cook for 35 minutes or until they come to a boil.
Prepare jars for canning by sterilizing jars.
Once pickles are boiling, pack hot into clean, sterilized canning jars, leaving 1/2 inch headspace.
Process for 5 - 15 minutes depending on altitude - see recipe notes for further clarification.
Allow pickles to cool. Jars should be stored for 4-5 weeks to develop ideal flavor.
Notes
How long you process your jars while pickling and canning will usually depend on your altitude.0 - 1,000 feet: 5 minutes1,001 - 6,000 feet: 10 minutesAbove 6,000 feet: 15 minutesThese canning times are based on current safety standards set forward by the NCFHP as of February 2021.