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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Lime Pickles Recipe

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This recipe for Lime Pickles is from Living to Eat!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c lime
2 gallons cold water
7 lbs sliced ripe, firm cucumbers
2 qts vinegar
3 tsp salt
7 1/2 lbs sugar
3 tsp pickling spice
1 tsp whole cloves
1 1/2 tsp celery seed
Green food coloring, if desired
Directions:
Directions:
In a large container, mix the lime and water and pour over the cucumbers. Let stand for 24 hours. Rinse 3 times and soak in cold water for 3 hours then drain. Mix together vinegar, salt, and sugar and pour over cucumbers. Put the pickling spice, cloves and celery seed in a spice bag and place on top of cucumbers. Cover with a plate held down with weight and let stand overnight. Place cucumbers, spice bag and liquid in a large non-reactive kettle and let simmer for 35 minutes, adding green food coloring if desired. Meanwhile, prepare pint sized canning jars for canning the pickles. Remove spice bag and discard. Pour hot pickles into jars leaving 1/2 inch head space. Put lids and rings on jars and process in a boiling water canner for 5 minutes. Remove jars and listen for lids to seal. Allow to sit for at least 12 hours. Remove rings and store. If any jars do not seal, replace lid and reprocess for 5 minutes or just refrigerate and eat.
Personal Notes:
Personal Notes:
Mom used to can food from the garden every year. These sweet pickles were always a favorite.

 

 

 

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