Best Crushed Cucumbers With Lime Pickle And Coconut Recipes

Old South Cucumber Lime Pickles image

Provided by 2SpiceItUp

Categories Vegetable

Time P2D

Yield 4-6 quarts, 4-6 serving(s)

Number Of Ingredients 8

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
2 teaspoons mixed pickling spices
1 (1 ounce) bottle green food coloring, it may not take that much, but you want them a very dark green color

Steps:

Soak clean cucumbers in water and lime mixture in crockery or enamel ware 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 ice 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 ad 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 10 minutes, quarts 15 minutes in a boiling water bath canner.
Test jars for airtight seals according to manufacturer's instructions. Refrigerate unsealed jars.

Nutrition Facts : Calories 1752.9, Fat 0.9, SaturatedFat 0.3, Sodium 1806.9, Carbohydrate 428.9, Fiber 4, Sugar 413.1, Protein 5.2

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

Cucumber Lime Pickles image

Provided by Nancy Sneed

Categories Canning

Time P2DT9h35m

Yield 6-8 pints

Number Of Ingredients 10

7 lbs cucumbers, sliced lengthwise
2 cups pickling lime
2 gallons water
2 quarts vinegar
8 cups sugar
1 tablespoon salt
3 drops green food coloring (optional)
2 quarts vinegar
8 cups sugar
1 tablespoon salt

Steps:

Soak the cucumbers lime and water in enamel or crockery for 24 hours, stirring occasionally.
(Do not use Aluminum Ware).
Remove from lime water and rinse in 3 cool waters.
Soak 3 additional hours in ice and water.
Remove carefully to drain.
Mix syrup ingredients and stir until dissolved.
Pour over the cucumbers.
Let set 5 or 6 hours or overnight.
Add pickling spices to taste.
(Use whole cloves or allspice).
Boil mixture for 35 minutes.
Fill sterilized jars with cucumber slices and pour syrup over cucumbers leaving 0.125 inch head space.
Seal jars.
If syrup does not cover cucumbers while boiling, mix partial recipe of syrup and add it.