Old South Cucumber Lime Pickles Recipe

Name: Old South Cucumber Lime Pickles Recipe
Prep time: PTM
Yield: 5 Quarts
Ingredients: 7 lbs medium-size pickling cucumbers; 1 cup Mrs. Wagesu00ae Pickling Lime; 2 gal water; 2 qt Mrs. Wagesu00ae Pickling & Canning Vinegar or other commercial white vinegar (5% acidity); 8 cups granulated sugar; 1 Tbsp Mrs. Wagesu00ae Pickling & Canning Salt; 1 Tbsp Mrs. Wagesu00ae Mixed Pickling Spice

By [email protected] Appetizer/Snacks, Canning, Pickles and Relish

October 19, 2015

This Lime Pickle Recipe Is The Perfect Summer Snack!

Yields: 5 Quarts

Directions

1To start this lime pickle recipe simply wash cucumbers. Remove 1/16 -inch from blossom end and slice crosswise. Mix pickling lime in water. Aluminum containers should not be used for the lime solution. Soak cucumbers for 12 hours or overnight in the lime water, stirring occasionally. Rinse 3 times in cool water and soak 3 more hours in ice water.

2In a bowl, mix together vinegar, sugar, and salt until dissolved. Remove cucumbers from final ice water soak. Drain slices. Pour syrup over top. Let stand for 5 to 6 hours or overnight. Add pickling spice to taste.

3Drain syrup off cucumber slices into a saucepan. Simmer for 35 minutes. Pack cucumber slices into hot quart jars. Pour boiling syrup over slices to cover and leaving 1/2 -inch headspace. Remove air bubbles. Adjust lids and process pints for 10 minutes and quarts for 15 minutes, using boiling water bath method.

Ingredients

7 lbs medium-size pickling cucumbers

1 cup Mrs. Wages® Pickling Lime

2 gal water

2 qt Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)

8 cups granulated sugar

1 Tbsp Mrs. Wages® Pickling & Canning Salt

1 Tbsp Mrs. Wages® Mixed Pickling Spice

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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 manufacturer’s instructions for sterilized jars. Keep jars hot.

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