Sweet 'n Spicy Pickles
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Wickles Pickles - Wickledly Delicious
My version of Wickles Pickles, which I love, and do not claim this to be a substitute. At the time they were very hard to find when I created this recipe.
7 pounds of cucumbers, washed and sliced.
Place in large container-no metal or aluminum. Use glass, crockery, enamel, stainless steel or plastic.
Mix 1 cup pickling lime*** to 1 gallon water.
***Cover face with a bandana - it is very "dusty"...don't breath it or get it in eyes or on skin. Read instructions/cautions on label.
Pour over sliced cucumbers, let stand covered for 12-24 hours. Rinse 3 times in cold water, or until liquid is clear. Put into iced water and/or let stay overnight in fridge.
Mix 2 quarts vinegar, 1 t. kosher salt (or Pink Himalayan salt), 2 T. pickling spices, 1 t. dill, 1 T. crushed red pepper, and 12 cups sugar, stirring it all together in a large stockpot or dutch oven and bring to boil. Put in pickles, turn off heat, cover and let stand overnight.
The next day bring to a slow boil for 30 minutes, put the pickles in jars that have been sterilized and still hot. Fill jars with the hot pickle liquid. Leave a 1/2 inch space at top. Wipe the top of the jar rim with clean wet cloth (I dip it in hot simmering water). Place seals and rings on jar, and tighten. Use seal and rings that have been sterilized and still hot. Set the jars on a doubled bath towel or thick kitchen towel on a heat resistant surface. Let cool. Wait a few days and they will be ready to eat.
7 pounds of cucumbers, washed and sliced.
Place in large container-no metal or aluminum. Use glass, crockery, enamel, stainless steel or plastic.
Mix 1 cup pickling lime*** to 1 gallon water.
***Cover face with a bandana - it is very "dusty"...don't breath it or get it in eyes or on skin. Read instructions/cautions on label.
Pour over sliced cucumbers, let stand covered for 12-24 hours. Rinse 3 times in cold water, or until liquid is clear. Put into iced water and/or let stay overnight in fridge.
Mix 2 quarts vinegar, 1 t. kosher salt (or Pink Himalayan salt), 2 T. pickling spices, 1 t. dill, 1 T. crushed red pepper, and 12 cups sugar, stirring it all together in a large stockpot or dutch oven and bring to boil. Put in pickles, turn off heat, cover and let stand overnight.
The next day bring to a slow boil for 30 minutes, put the pickles in jars that have been sterilized and still hot. Fill jars with the hot pickle liquid. Leave a 1/2 inch space at top. Wipe the top of the jar rim with clean wet cloth (I dip it in hot simmering water). Place seals and rings on jar, and tighten. Use seal and rings that have been sterilized and still hot. Set the jars on a doubled bath towel or thick kitchen towel on a heat resistant surface. Let cool. Wait a few days and they will be ready to eat.
