Aunt Lois’s Pickles

Holiday FavoritePickles & Preserves
Written By Jo Thoburn

1 cup lime
1 gallon cold water
1/2 gallon of sliced cucumbers

1 pint apple cider vinegar
2 cups sugar
1/2 tablespoon salt
1/2 tablespoon pickle spices
1/2 tablespoon celery seed

Dissolve lime in cold water. Soak sliced cucumbers for twenty-four hours in a non-aluminum pot. Drain. Rinse. Soak in ice water for three hours. Drain again.

Mix vinegar, sugar, salt, pickle spices, and celery seed until the sugar dissolves. Pour over pickles. Soak overnight.

Bring mixture to a low boil for thirty-five minutes. Then pack in sterilized canning jars and seal.

Jo Thoburn

Jo A. S. Thoburn is the President and CEO of the Fairfax Christian School, the founder of Fairfax Scholars and The Scholars Plan, and the author of Creating Scholars: The Handbook for Future-Focused Parents and Educators. An award-winning thought leader with over twenty-five years in education, she has spoken at conferences across five continents on free-market education, quality academics, and strategic career planning.

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