Crisp Old South Cucumber Lime Pickles

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2 gallons water
1 cup pickling lime
7 pounds cucumbers, sliced crosswise
8 cups distilled white vinegar (5 percent)
8 cups sugar
1 tablespoon salt
2 teaspoons mixed pickling spices, tied in a cheesecloth bag

Combine the water and pickling lime in an enamel pan (do not use an aluminum container). Add the cucumbers. Let stand overnight. Drain, discarding the lime water. Rinse the cucumbers 3 times with cold water. Cover with ice water and let stand for 3 hours; drain. Combine the vinegar, sugar, salt and spice bag in a large pot. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and add the cucumbers. Let stand overnight. Bring the syrup and cucumbers to a boil. Reduce the heat and simmer for 35 minutes. Discard the spice bag. Pack the cucumbers into hot sterilized jars. Add the boiling syrup, leaving 1/2-inch headspace; seal with 2-piece lids. Process pint jars in a boiling water bath for 10 minutes, quart jars for 15 minutes.

Yield: Variable.

Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc.

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Crisp Old South Cucumber Lime Pickles

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	Recipes Crisp Old South Cucumber Lime Pickles 369 Views \| Rating \| 2 gallons water 1 cup pickling lime 7 pounds cucumbers, sliced crosswise 8 cups distilled white vinegar (5 percent) 8 cups sugar 1 tablespoon salt 2 teaspoons mixed pickling spices, tied in a cheesecloth bag Combine the water and pickling lime in an enamel pan (do not use an aluminum container). Add the cucumbers. Let stand overnight. Drain, discarding the lime water. Rinse the cucumbers 3 times with cold water. Cover with ice water and let stand for 3 hours; drain. Combine the vinegar, sugar, salt and spice bag in a large pot. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and add the cucumbers. Let stand overnight. Bring the syrup and cucumbers to a boil. Reduce the heat and simmer for 35 minutes. Discard the spice bag. Pack the cucumbers into hot sterilized jars. Add the boiling syrup, leaving 1/2-inch headspace; seal with 2-piece lids. Process pint jars in a boiling water bath for 10 minutes, quart jars for 15 minutes. Yield: Variable. Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc. « Back Rate this Article 12345	Frequent questions and answers to your gardening questions.