Lime Pickles

By tschnet1

Ingredients

• 7 or 8 pounds of medium cukes
• 1 cup pickling lie
• 1 gallon of water
• 9 cups sugar
• 2 quarts vinegar
• 2 1/2 tbsp
• pickling salt
• 1 tbsp pickling spice
• remove red peppers if they are in large pieces
• 2 cinnamon sticks.

Details

Servings 7

Preparation

Step 1

You will need about 7 or 8 pounds of medium cukes, enough to make 2 gallons when sliced. Place these sliced cukes in a non-reactive pot or crock or large food-grade plastic bucket. Make a solution of 1 cup pickling lime in 1 gallon of water and cover the sliced cukes with it, add a little more water if needed to cover. Allow to sit overnight. I like to weight them down with a plate to keep under the lime water

The next day you will need to drain and rinse well. Let the cukes site in fresh water for several hour then drain and rinse again. I like to repeat this process a couple times.

Then you make this brine: 9 cups sugar, 2 quarts vinegar, 2 1/2 tbsp pickling salt, 1 tbsp pickling spice (remove red peppers if they are in large pieces), 2 cinnamon sticks. Bring to heat to allow sugar to dissolve. Pour over cuckes and allow to sit overnight.

The next day you put all in a large cooking pot and bring to a boil. Simmer until the cukes are somewhat transparent. You can add a few drops of food coloring if you like. Ladle into hot sterilized pint jars and seal. Process in BWB canner for 5 minutes.