Lime Pickles are sweet and crunchy with a serious jaw-dropping zing. Pickling with Lime adds crispness to these tasty pickles that just can't be replicated by using any other method.
The process of Lime pickling is a bit time-consuming but well worth the effort. When using Pickling Lime be ready to spend 3 full days processing your recipe.
Mrs. Wages Lime Pickles
- 7 pounds cucumbers sliced
- 1 cups Mrs. Wages Pickling Lime
- 2 gallons water
- 8 cups distilled white vinegar 5% acidity
- 8 cups granulated sugar
- 2 teaspoons MRS. WAGES Mixed Pickling Spices or your favorite pickling spice blend
- Place sliced cucumbers in a large non-reactive crock or glassware bowl
- Soak the cucumbers in water and lime mixture overnight. Do not use aluminum.
- Remove cucumbers from lime water and discard the lime water. Rinse 3 times in fresh cold water. Cover cucumbers in fresh ice water and soak for 3 hours.
- While cucumbers are soaking, combine vinegar, sugar, salt, and mixed pickling spices in a large pot. Bring to a low boil, stirring until sugar dissolves. Cook syrup for 10 minutes. Remove cucumbers from final ice water soak. Drain slices. Pour syrup over top. Let stand for 5 to 6 hours or overnight, at room temperature.
Process The Pickles
- Pack pickles into hot sterilized jars. Bring pickling liquid to a full boil then reduce heat to simmer for 30 minutes. Pour hot syrup over the slices, leaving ½ inch headspace. Clean rims with a clean towel and cap each jar when filled.
- Process jars in a boiling water bath canner. (pints 10 minutes, quarts 15 minutes) Remove jars from hot liquid and rest on the counter until cool. Test jars for airtight seals according to the manufacturer’s instructions. Refrigerate unsealed jars
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to the manufacturer’s instructions for sterilized jars. Keep jars hot.
For detailed instructions on jar sterilization and canning, preparation click HERE
Recipe source: mrswages.com and my sweet momma, Anne Stone
ll Photos by At Home with Rebecka