Those sound great! I didn't grow cukes this year, but now I'm heading to the store to buy a watermelon! Thanks for the recipe.

Kathi

My Gram used to make those! They are sooo sweet!

Ummm - where do I get powdered lime and alum?

Kathi

We buy them at HEB, or WalMart, if you have a super WM. Alum is in the spice department, and canning lime is with canning supplies.

My Granny used to do this with watermelon, and she used Black Diamonds, because they have a nice thick rind. They were delicious!

Janie

Well, I went to the Harvest Forum and they were very helpful.
If you can't find lime and alum, you can use Pickle Crisp or Calcium Chloride instead. In fact - they said it's healthier and less trouble.

Here's the modified recipe, using PC or CC (also, I'll use Splenda):

ROSY PICKLES -- This is a pickle recipe to use up those overgrown, bitter cucumbers.

2 gal. cucumbers, peeled and cut in long strips with seeds removed. (Overgrown cucumbers work best. Watermelon rind works also.)
4 cups vinegar, 5% acidity
1 oz. red food color
3 (3-oz. pkgs) red hot cinnamon candies
5 lbs. sugar (SPLENDA or Sugar/Splenda mixture)
12 cinnamon sticks
Pickle Crisp or Calcium Chloride

1st day: Simmer 3 hours in a brine of 1 cup vinegar, red food coloring, and enough water to cover. Drain and throw away the brine.

Dissolve red hot cinnamon candies in 3 cups cold water.

Bring to boil a brine of Splenda/sugar, 3 cups vinegar, cinnamon, and the dissolved red hot candies.
Pour this brine over the cucumbers, and let stand for 24 hours.

2nd day: Drain and reserve liquid. Reheat and pour over the cucumbers again.

3rd day: Repeat as for 3rd day.

4th day: Heat cucumbers in brine.

Place Pickle Crisp or Calcium Chloride (1 tsp/pint) in each hot, clean jar

Pack into hot jars, and seal while hot.

Does anyone know if you process with a boiling water bath and, if so, for how long?

Kathi