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    Home » Recipes » Canning

    Canning Lime Pickles

    October 24, 2011 by athomewithrebecka 7 Comments

    Jump to Recipe
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    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

    Canning Lime Pickles

    Lime Pickles

    This recipe utilizes Mrs. Wages Pickling Lime which can be found at most local food markets in the baking or seasonal foods aisle. The recipe comes from my sweet mom’s heirloom canning collection. 
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Soaking 2 days d 3 hours hrs
    Course Snack
    Cuisine American
    Servings 5 quarts

    Ingredients
      

    • 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

    Instructions
     

    • 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

    Notes

    Mrs. Wages Safety notes:
    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.
    Keyword Canning, Pickles
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!
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    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

    « Idaho Potato Bacon and Cheddar Soup & Rutabaga Votives
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    Reader Interactions

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    1. JoAnn Salyer

      July 06, 2022 at 10:55 am

      I would like to know after canning sweet lime pickles, how long do you wait before eating the pickles?

      Reply
      • athomewithrebecka

        July 07, 2022 at 2:33 pm

        Hi JoAnn, thanks for visiting At Home with Rebecka. You can eat the lime pickles immediately after they’ve processed in the pickling liquid. However, be advised…the pickles must be rinsed to remove all traces of the picking lime before you put them in the picking liquid. Just be sure to follow the steps closey.

        You’ll love the crispness of these flavorful pickles. Again, thanks for visiting. We really appreciate you!

        Reply
    2. Bonnie

      June 13, 2022 at 8:17 pm

      What is best to soak cucumbers and lime in? I don’t have a crock or anything glass that is big enough.

      Reply
      • athomewithrebecka

        July 07, 2022 at 2:37 pm

        Bonnie, any non-reactive container will do. If you don’t have a crock, glass is the best choice. Plastic can react to the calcium in the pickling lime so steer clear of that and anything metal.
        Let me know how they turn out.

        Happy canning, Rebecka

        Reply
    3. Rebecka

      October 26, 2011 at 10:54 pm

      Hi Shirley, You're exactly right...these are the first of many canned goods that will be Christmas gifts for my family. We don't buy gifts for each other anymore but the hand made version is always appreciated!Welcome couponing! I'll be by your blog to follow back and will stop by ALexa a do a review!!

      Reply
    4. couponingfromFL2MI

      October 25, 2011 at 8:19 pm

      Hi! I am your newest GFC follower here from A Helicopter Mom's Lower Your Alexa Rating Blog Hop, stopping by from Couponing From Florida to Michigan. I would love a follow back at:http://couponingfromfl2mi.blogspot.com/That looks sooo good. I hope I have time to can some!

      Reply
    5. Blackswan

      October 25, 2011 at 3:37 am

      Wow, these are good for gifts! X'mas is near, I'm sure u'll be busy making these goodies. Lol!

      Reply

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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

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