Lime Pickles recipe

All Recipes Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Ingredients

2 gallons water
2 cups pickling lime (calcium hydroxide)
7 pounds cucumbers, cut into chunks
6 cups cold vinegar
8 cups white sugar
2 teaspoons pickling spice
1 teaspoon salt
1 teaspoon celery seed
½ teaspoon whole cloves
1 drop food coloring, or as desired

Nutrition Info

67.2 calories
carbohydrate: 17.2 g
cholesterol: : -
fat: : -
fiber: 0.2 g
protein: 0.2 g
saturatedFat: : -
servingSize: -
sodium: 26.2 mg
sugar: 16.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix 2 gallons water and pickling lime together in a large bowl, add cucumbers and soak, stirring often, for 24 hours. Drain and thoroughly rinse cucumbers under cold water.

  2. Fill a large bowl with ice water and soak cucumbers for 3 hours, drain.

  3. Pour cold vinegar into a large pot. Mix sugar, pickling spice, salt, celery seed, cloves, and food coloring into vinegar until dissolved. Add cucumbers, let sit, 8 hours to overnight.

  4. Bring cucumber mixture to a boil, remove pot from heat.

  5. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumber mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or 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.

  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.

  7. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Recipe Yield

5 1/2 quarts

Recipe Note

They go really will with ham. Can't keep them on the shelf. They are worth the wait.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes - More

All Recipes - Recipe Tags: Lime Pickles Recipe, simple recipe Lime Pickles, recipe Lime Pickles, recipe Lime Pickles, Lime Pickles recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , toprecipes , best recipe lime, , prima recipes , baking , tasty recipe best recipes