This one though, I kind of forgot about 'til recently. I was over at my parents' helping snap green beans and canning pickles, when it struck me; I promised to share a lime pickle recipe with my lovely blog readers before the summer and I hadn't done it yet! Never fear, it's not too late for you to enjoy some delectable lime pickles in your chili, on ham and cheese sandwiches, in chicken salad, or even all by themselves! I will give you a forewarning that it does take a while to make them, but it is well worth the effort. You won't be sorry!
What You'll Need:
- 7 lbs. cucumbers (Sliced)
- 1 cup MRS. WAGES Pickling Lime
- 2 gallons water
- 8 cups distilled white vinegar, 5% acidity
- 8 cups sugar
- 1 tablespoon salt (optional)
- 2 teaspoons MRS. WAGES Mixed Pickling Spices
Soak clean cucumbers in water and lime mixture in crockery for 2 hours or overnight. Do not use aluminum ware.
Remove sliced cucumbers from lime water. Discard lime water. Rinse 3 times in fresh cold water. Soak 3 hours in fresh cold water.
Combine vinegar, sugar, salt and mixed pickling spices in a large pot. Bring to a low boil, stirring until sugar dissolves. Remove syrup from heat and add sliced cucumbers. Soak 5-6 hours or overnight.
Boil slices in the syrup 35 minutes. Fill sterilized jars with hot slices. Pour hot syrup over the slices, leaving 1/2 inch headspace. Cap each jar when filled.
Process pints for 10 minutes, quarts for 15 minutes, in a boiling water bath canner.
Test jars for airtight seals according to manufacturer’s instructions.
Store jars in a cool, dry place. Refigerate after opening.