Yes you read that correctly, Peppermint Pickles!!
These pickles take a while to make but they are really good! I can not keep my son out of them; he even drinks the juice after a jar is empty!
Let us get started, shall we?
8-10 drops peppermint oil
3 ½ pounds over ripe prepared cucumbers
1 cup vinegar
1 cup water
6 cups sugar
3 tablespoons Pickle crisp granules (available here: http://amzn.to/12RDoPV)
1 cup vinegar
½ tablespoon alum (available here: http://amzn.to/11vO3pv)
15-20 drops Green food coloring
Peel and core the cucumbers, I cut my cucumbers in half then spoon out the seeds. If preferred, cut the cucumbers into slices then remove the seeds leaving the slices in circles. That is more work than I am willing to do. Slice the cucumber (rounds or semicircles) 1/2 an inch thick.
Soak the cucumbers in a bowl filled with water covering the cucumbers. Add the pickle crisp (or pickling lime) to the water and allow to sit overnight (12-24 hours). Wash the cucumbers and allow them to rest in the refrigerator covered with ice for 2 hours. All the soaking will keep the cucumbers form becoming mushy.
Drain Cucumbers and place them in a large pot. Mix together 1 cup vinegar, food coloring, and alum. Pour over cucumbers, add enough water to cover and simmer for 45 minutes. Pour off the liquid.
Bring to a boil 1 cup vinegar, 1 cup water, 6 cups sugar. Pour over cucumbers, add the peppermint oil, cover and refrigerate overnight. Take the peppermint pickles out of the refrigerator and allow them to come to room temperature. Pour the syrup into a pot and bring to a boil.
Pack the peppermint pickles into jars. Pour the hot syrup over peppermint pickles. Process for 10 minutes in water bath for pints and 15 minutes for quarts.
Courtesy of: http://blog.cherylsdelights.com/2013/07/peppermint-pickles/