Type what you have

Ingredients

• ✓ pickling lime
• zucchini
• water
• white sugar
• apple cider vinegar
• pickling spice
• salt

Instructions

1. 1 Place zucchini in a large bowl; cover with 1 gallon water. Stir in pickling lime; set aside for 24 hours. Drain and rinse zucchini a few times. Cover with remaining 1 gallon water. Set aside for 3 hours; drain.
2. 2 Heat sugar, vinegar, pickling spice, and salt in a large pot over medium heat until sugar dissolves. Stir in zucchini; cover and set aside for 24 hours.
3. 3 Bring zucchini mixture to a simmer over medium heat; cook for 35 minutes. Cool.
4. 4 Inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in boiling water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack zucchini into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By bljersey

Ingredients

• ✓ pickling lime
• cucumber
• white vinegar
• red food coloring
• alum
• white sugar
• water
• cinnamon red hot candy
• cinnamon stick

Instructions

1. 1 Peel cucumbers, halve lengthwise, and scrape out seeds with a spoon. Cut halves into 1/4-inch half-circles and place into a glass or ceramic crock. Dissolve pickling lime in about 1 quart room temperature water; pour over cucumbers, then add additional water to cover cucumbers by 1/2 inch. Let stand at room temperature for 24 hours.
2. 2 Drain cucumbers and rinse well with cold water. Place into a large stockpot and cover with cold water. Let stand at room temperature for 3 hours, then drain and rinse again.
3. 3 Return cucumbers to the stockpot. Add 1 cup vinegar, food coloring, alum, and enough water to cover by 1/2 inch. Bring to a boil. Reduce heat to a simmer and cook for 2 hours. Drain and let cool a bit before placing into the glass or ceramic crock.
4. 4 Stir together sugar, remaining 2 cups vinegar, 2 cups water, red hot candies, and cinnamon sticks in a saucepan over medium heat until sugar and candies dissolve. Pour over warm cucumbers. Cover and let sit for 8 hours to overnight.
5. 5 Pack pickles into hot, sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 to 20 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate any jars that do not seal.

By bobbi s

Ingredients

• ✓ pickling lime
• zucchini
• water
• white vinegar
• red food coloring
• alum
• white sugar
• cinnamon stick
• cinnamon red hot candy

Instructions

1. 1 Place zucchini slices into a 1-gallon or larger glass jar or crock. Combine 2 cups water (or the amount needed to cover zucchini) and pickling lime in a nonreactive bowl until well combined; pour over zucchini (it should completely cover zucchini). Cover the jar with plastic wrap; set aside for 24 hours.
2. 2 Drain zucchini slices in a colander in the sink; rinse very well under running water to remove all the lime. Wash the glass jar thoroughly; place zucchini back into the jar. Cover with fresh cool water; set aside for 2 to 3 hours.
3. 3 Drain zucchini; rinse again. Place zucchini in a large pot; stir in 1 cup vinegar, food coloring, and alum. Add enough water to cover zucchini; bring to a boil over medium heat. Reduce heat to low; simmer for 2 hours. Drain and discard liquid. Return zucchini to the glass jar.
4. 4 Combine sugar, 3 cups water, remaining 1 cup vinegar, cinnamon sticks, and Red Hot candies in a medium saucepan over medium heat; bring to a boil, stirring, until sugar and candies dissolve. Pour syrup over zucchini, cover, and set aside for 24 hours.
5. 5 Strain zucchini; transfer syrup to a small saucepan and bring to a full rolling boil over medium heat.
6. 6 Meanwhile, inspect 8 (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in boiling water for at least 5 minutes, then simmer jars until mock apple rings are ready. Wash new, unused lids and rings in warm soapy water.
7. 7 Pack zucchini slices into hot, sterilized jars, then pour in hot syrup, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
8. 8 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, on a cloth-covered or wood surface, until cool, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Holly M

Ingredients

• ✓ pickling lime
• water
• cucumber
• vinegar
• white sugar
• pickling spice
• salt
• celery seed
• clove
• food coloring

Instructions

1. 1 Combine 2 gallons water and pickling lime in a large bowl; add cucumbers and soak, stirring often, for 24 hours.
2. 2 Drain cucumbers; thoroughly rinse under cold water. Fill a large bowl with ice water; add cucumbers and soak for 3 hours. Drain.
3. 3 Pour cold vinegar into a large pot; stir in sugar, pickling spice, salt, celery seeds, cloves, and food coloring until dissolved. Add cucumbers; set aside, 8 hours to overnight.
4. 4 Bring cucumber mixture to a boil; remove pot from the heat.
5. 5 Inspect 11 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack cucumber mixture into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
8. 8 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By ED

Ingredients

• ✓ pickling lime
• cucumber
• water
• water
• white vinegar
• water
• cinnamon red hot candy
• red food coloring
• alum
• sugar
• cinnamon stick
• canning jar
• ring
• lid

Instructions

1. 1 Put cucumber spears in a large container. Stir pickling lime into 1 gallon of water in a large pitcher until lime is dissolved; pour over cucumbers. Refrigerate for 24 hours.
2. 2 Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.
3. 3 Stir 1 ¼ cups of vinegar and 1 ¼ cups of water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.
4. 4 Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over cucumbers and add enough water to cover. Put a lid on the pot, place the pot over medium heat, and bring to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.
5. 5 Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour liquid over drained cucumbers. Refrigerate 8 hours to overnight.
6. 6 Drain liquid from cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.
7. 7 Drain liquid again from cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.
8. 8 Heat cucumbers and syrup to a boil.
9. 9 Pack cucumbers into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
10. 10 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
11. 11 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By ShellyORN