CRISPY SWEET PICKLES with Amy’s Louisiana Kitchen

Amy’s Louisiana Kitchen From Union Parish

Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube


  • 16 to 20 cups (7 pounds) Cucumbers, washed and sliced 1/2″ thick rounds
  • 2 gallons WATER
  • 8 cups WHITE VINEGAR
  • 8 cups WHITE SUGAR
  • 1 tablespoon SALT
  • 4 teaspoons PICKLING SPICE

Mix water and lime in a large enamel coated crock, enamel coated pan or glass container. The lime soak is what causes them to be crunchy. DO NOT USE ALUMINUM! Add the cucumber slices, cover and soak for 2 hours to overnight. Drain the lime water and rinse and drain the slices 3 times to completely rid them of the lime. Cover the slices in ice water and soak for 2 to 3 hours. Mix the vinegar, sugar, salt and pickling spice in a large pot. Heat and stir to dissolve the sugar. Drain and add the cucumber slices to the pot. Bring to a boil and turn down to let them cook for 15 minutes. Fill sterilized jars with pickles and cover with syrup leaving a 1/2″ head space. Top with a sterilized hot lid and twist top. Water bathe for at least 10 minutes or let them cool completely in the water.

Lasts up to 18 months.


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