🌶 Sweet & 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 Wickles Pickles were very hard to find, which is why I created this recipe. 😅 After trying them, I was addicted! I was so happy to find their website back then...and I still purchase them when I find them. I have a few other favorites now too!***
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.
DISCLAIMER: PLEASE READ AND FOLLOW DIRECTIONS AND CAUTIONS ON ACTUAL BAG of pickling lime.
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 usually, or vinegar). 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.
***As long as the liquid covers the pickles, they will be good. They will become dark/discolored and/or mushy if exposed. Throw them out.
***This is one of the reasons for guidelines on headspace.
***Lids can become rusted on the inside, or even makes holes all the way through the lid from coming in contact with the vinegar. Especially if left in storage for longer than recommended. Throw them out.
For more information:
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.
DISCLAIMER: PLEASE READ AND FOLLOW DIRECTIONS AND CAUTIONS ON ACTUAL BAG of pickling lime.
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 usually, or vinegar). 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.
***As long as the liquid covers the pickles, they will be good. They will become dark/discolored and/or mushy if exposed. Throw them out.
***This is one of the reasons for guidelines on headspace.
***Lids can become rusted on the inside, or even makes holes all the way through the lid from coming in contact with the vinegar. Especially if left in storage for longer than recommended. Throw them out.
For more information:
- Go here for links: https://www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning
- Or go directly to "The free, 196-page publication can be downloaded from the National Center for Home Food Preservation website. The publication is also available in a spiral, bound book format from Purdue University’s Education Store."