Best Crunchy Lime Pickles Recipes

Old-Fashioned Lime Pickles Recipe Recipe - (4.1/5) image

Provided by garciamoss

Number Of Ingredients 9

6 About 6 pounds of 4- to 5-inch unwaxed pickling cucumbers (preferably fresh-picked and thin-skinned), scrubbed and rinsed
1 cup food-grade pickling lime (calcium hydroxide)
1/2 cup salt
1 gallon cold water
3 pounds white or yellow onions, diced
2 quarts white wine vinegar or cider vinegar (minimum 5 percent acidity; cider vinegar darkens pickles)
6 cups granulated sugar or 5 1/4 cups honey (honey adds its own flavor and darkens brine)
2 1/2 teaspoons unrefined sea salt or pickling salt
2 teaspoons mixed pickling spice

Steps:

1. Cut cucumbers into 1/4-inch slices, discarding the ends. In a 2-gallon or larger nonreactive (glass or ceramic) container, mix lime with salt and water. Add cucumbers and soak, stirring occasionally, for 12 to 24 hours. 2. Remove slices from lime solution, rinse in a colander and resoak for 1 hour in fresh, cold water. Repeat rinsing and soaking steps at least 2 more times to completely remove lime. Drain well. Set aside. 3. In a large pot, whisk together onions, vinegar, sugar, salt and pickling spice. Simmer over low heat-do not boil-for 15 minutes. 4. Sterilize 4 quart-sized canning jars, with their lids and seals, in boiling water. Carefully pack cucumbers and onions into jars and pour hot liquid over them, leaving 1/2-inch headspace. Use a wooden chopstick to stir out any air bubbles, and wipe rims to remove any liquid. Apply lids and rings. 5. Meanwhile, fill canner halfway with water, and heat it to 180 degrees. Set jars in canner, and continually monitor water temperature for 30 minutes. Make only minor adjustments to maintain this temperature for the duration. Ideally it should never exceed 185 degrees. (Alternatively, process jars in a boiling water bath for 15 minutes.) Pickles improve after a month in storage.

Lime Pickles image

Provided by David Henson

Number Of Ingredients 10

Steps:

1. Day one: Soak the cucumber slices in 2 gallons of water with lime for 24 hours. Then drain and soak in clear water for 3 hrs. next wash thoroughly. drain
2. Day two: Heat vinegar, sugar, spices soak pickles in this mixture overnight.
3. Day three: Bring pickles and vinegar mix to a hard boil (add a litle green food color) for 35 min. divide into hot jars and seal with flats and rings. (let sit in jars for a few days before using)

Lime Pickles image

Provided by ED

Time P1DT11h25m

Yield 100

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 67.2 calories, Carbohydrate 17.2 g, Fiber 0.2 g, Protein 0.2 g, Sodium 26.2 mg, Sugar 16.5 g

Hot-Sweet Cucumber Lime Pickles - 3 Day image

Provided by BeachGirl

Categories Vegetable

Time 3h

Yield 8-12 pints

Number Of Ingredients 7

1 gallon water
7 1/2 lbs sliced cucumbers
1 cup pickling lime
2 quarts white vinegar (distilled) or 2 quarts apple cider vinegar (5% acidity)
4 1/2 lbs granulated sugar (9 cups)
3/8 ounce pickling spices
1 tablespoon salt (not iodized)

Steps:

DAY 1: Soak cucumbers in Soaking Solution of lime and water for 24 hours, making sure all cucumber slices are covered.
Place a plate on top and weight it with a heavy, clean object, such as a gallon of water.
DAY 2: Remove cucumbers, wash well until water runs clear.
Soak in clear water for 3 hours.
Drain cucumbers and wash again.
Place cucumbers in the Pickling Solution and leave overnight.
DAY 3: After soaking cucumbers in the Pickling solution overnight, pour the pickling solution (reserving the cucumbers) into a very large pot.
Bring to a boil.
Add cucumbers and bring to a boil again.
Boil 35 minutes.
Seal in hot, sterilized, pint or quart canning jars.
Let jars cool and dry.
Label and store.
Chill before serving.
HOUSE SPECIALTY APPETIZERS: Serve chilled, drained pickles slices in a small bowl.
Surround with bowls of thinly sliced summer sausage, crackers, and thinly sliced cheeses (cheddar, swiss, havarti, etc).
To assemble, place summer sausage, pickle slice, and cheese on top of each cracker.
Enjoy!