Old-Fashioned Lime Pickles Recipe

This combination of techniques makes the ultimate supercrisp, sweet-and-sour pickle. Presoaking cucumbers with lime firms vegetable tissues. Preserving the cucumbers via low-temperature pasteurization avoids the overheating that softens pickles. (If you are new to canning, it’s important for safety to learn the basics. Read more at nchfp.uga.edu.) If you don’t want to do the canning, these pickles are delicious made through Step 4 and refrigerated (eat within a few months).

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