Mrs. Wages Cucumber Pickles Using Vinegar

This recipe can currently be found on the packages of Mrs. Wages Pickling Lime. Highly recommended!


  • 7 lbs Cucumbers
  • 1 cup Mrs. Wages Pickling Lime
  • 2 gals Water
  • 8 cups Vinegar
  • 8 cups Sugar
  • 1 T Canning & Pickling Salt
  • 1 T Pickling Spices


Step 1:

  1. Wash the cucumbers thoroughly, remove the ends, and cut them into ⅛” to ¼” slices.
  2. Make a mixture of the pickling lime and water; add the cucumbers to the lime mixture and allow them to soak for 12 to 24 hours.

Step 2:

  1. Drain the cucumbers and rinse them 3 times in cool water.
  2. Pour the cucumbers into lidded containers and cover them with ice water.
  3. Place the covered containers in the refrigerator for 3 hours.

Step 3:

  1. Drain the cucumbers.
  2. Combine the vinegar, sugar, & salt in a large non-reactive container, stirring until completely dissolved.
  3. Pour the vinegar solution over the drained cucumbers and return them to the refrigerator in the covered containers for 5-6 hours or overnight.

Step 4:

  1. Drain the vinegar solution into a large pot or Dutch oven and add the pickling spices.
  2. Bring the mixture to a boil over high heat, reduce the heat, and simmer for 35 minutes.
  3. Pack the cucumbers into sterilized jars, fill the jars with the hot liquid leaving a ½-inch headspace.
  4. Add the hot lids and rings.
  5. Place the jars into a boiling water bath and process pints for 10 minutes or quarts for 15 minutes.
  6. Remove the jars from the boiling water bath pot to a prepared area and allow them to sit undisturbed for 24 hours.

Step 5:

  1. After the 24-hour period, check the jars to be sure the lids have sealed.
  2. Wash the jars in warm, soapy water, rinse them well, and dry.
  3. Label the jars with the contents and the date and store properly.

Yield: 6 quarts or 12 pints

Anne James

Anne James has a wealth of experience in a wide array of interests and is an expert in quilting, cooking, gardening, camping, mixing drinks (bartending), and making jelly. Anne has a professional canning business, has been featured in the local newspaper as well as on the Hershey website, and has been her family canner for decades. Anyone growing up in the South knows that there is always a person in the family who has knowledge of the “old ways,” and this is exactly what Anne is. With over 55 years of experience in these endeavors, she brings a level of hands-on knowledge that is hard to surpass. Amazingly, she doesn’t need to reference many resources due to her vast wealth of experience. She IS the source. Anne wants nothing more than to pass on her extensive knowledge to the next generations, whether that be family or anyone visiting her website, her YouTube channel, or

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