Lime Pickles recipe
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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 caloriescarbohydrate: 17.2 gcholesterol: : -fat: : -fiber: 0.2 gprotein: 0.2 gsaturatedFat: : -servingSize: -sodium: 26.2 mgsugar: 16.5 gtransFat: : -unsaturatedFat: : -
Directions Lime Pickles
Directions
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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.
Fill a large bowl with ice water and soak cucumbers for 3 hours, drain.
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.
Bring cucumber mixture to a boil, remove pot from heat.
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.
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.
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.