Hydrated Lime Pickles Recipes

LIME PICKLES

Steps:

• Mix 2 gallons water and pickling lime together in a large bowl; add cucumbers and soak, stirring often, for 24 hours. Drain and thoroughly rinse cucumbers under cold water.
• Fill a large bowl with ice water and soak cucumbers for 3 hours; drain.
• Pour cold vinegar into a large pot. Mix sugar, pickling spice, salt, celery seed, cloves, and food coloring into vinegar until dissolved. Add cucumbers; let sit, 8 hours to overnight.
• Bring cucumber mixture to a boil; remove pot from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumber mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

OLD-FASHIONED LIME PICKLES RECIPE RECIPE - (4.1/5)

Steps:

• 1. Cut cucumbers into 1/4-inch slices, discarding the ends. In a 2-gallon or larger nonreactive (glass or ceramic) container, mix lime with salt and water. Add cucumbers and soak, stirring occasionally, for 12 to 24 hours. 2. Remove slices from lime solution, rinse in a colander and resoak for 1 hour in fresh, cold water. Repeat rinsing and soaking steps at least 2 more times to completely remove lime. Drain well. Set aside. 3. In a large pot, whisk together onions, vinegar, sugar, salt and pickling spice. Simmer over low heat-do not boil-for 15 minutes. 4. Sterilize 4 quart-sized canning jars, with their lids and seals, in boiling water. Carefully pack cucumbers and onions into jars and pour hot liquid over them, leaving 1/2-inch headspace. Use a wooden chopstick to stir out any air bubbles, and wipe rims to remove any liquid. Apply lids and rings. 5. Meanwhile, fill canner halfway with water, and heat it to 180 degrees. Set jars in canner, and continually monitor water temperature for 30 minutes. Make only minor adjustments to maintain this temperature for the duration. Ideally it should never exceed 185 degrees. (Alternatively, process jars in a boiling water bath for 15 minutes.) Pickles improve after a month in storage.

HYDRATED LIME PICKLES

Steps:

• Mix pickle ingredients together.
• Soak for 24 hours.
• Wash in clean running water (about 10 minutes).
• Let set in clean ice water for 4 hours.
• Syrup:Mix ingredients for syrup.
• Bring to a boil and pour over pickles.
• Let stand overnight.
• Next day, bring all to a boil and simmer 30-35 minutes.
• Add green food color and put in jars and seal.
• Not required to do the boiling water bath method.

SWEET PICKLES FROM RIPE CUCUMBERS

Steps:

• Cut cucumbers into large strips or pieces.
• Combine salt and 8 cups of water in a large stock pot. Stir until salt dissolves.
• Add the cucumbers. Let stand at least 12 hours.
• Drain and rinse cucumbers.
• In a large pot, combine sugar, vinegar, 1½ cups water, cinnamon and cloves. Bring to a boil.
• Add drained cucumbers.Gently boil until cucumbers begin to look transparent. You may have to do this in two separate batches if your pot is too small.
• Pack into clean pint jars.Cover with the vinegar syrup.
• Top with 2 piece canning covers. Process in a water bath canner for 10 minutes.
• Remove from canner and let sit on counter overnight.
• Pickles will improve with age, so let sit at least 3 weeks before serving.

LIME PICKLES

Steps:

• Soak cucumber slices in a non-metallic container for 24 hours in mixture of lime and water. Stir often with hands. Drain and wash cucumbers thoroughly. Let stand in cold water to cover for 3 hours. Drain well. Place in large jar.Syrup:*Place vinegar and sugar in large saucepan with pickling salt. Tie spices in loose cheesecloth bag and add to saucepan. Bring to boil stir until sugar has dissolved. Let cool. Pour over slices in jar. Let stand 24 hours, covered. Put into large kettle and boil 1 hour. Pack into 10 to 12 clean pint jars, leaving 1/2 -inch headspace. Seal and process in boiling water bath for 10 minutes. Add 1 minute to processing time for each 1,000 feet above sea level.* Be sure lime is pure enough for cooking use.

LIME PICKLES

Steps:

• Soak cucumber slices in a non-metallic container for 24 hours in mixture of lime and water. Stir often with hands. Drain and wash cucumbers thoroughly. Let stand in cold water to cover for 3 hours. Drain well. Place in large jar.Syrup:*Place vinegar and sugar in large saucepan with pickling salt. Tie spices in loose cheesecloth bag and add to saucepan. Bring to boil stir until sugar has dissolved. Let cool. Pour over slices in jar. Let stand 24 hours, covered. Put into large kettle and boil 1 hour. Pack into 10 to 12 clean pint jars, leaving 1/2 -inch headspace. Seal and process in boiling water bath for 10 minutes. Add 1 minute to processing time for each 1,000 feet above sea level.* Be sure lime is pure enough for cooking use.

CUCUMBER LIME PICKLES

Steps:

• Soak the cucumbers lime and water in enamel or crockery for 24 hours, stirring occasionally.
• (Do not use Aluminum Ware).
• Remove from lime water and rinse in 3 cool waters.
• Soak 3 additional hours in ice and water.
• Remove carefully to drain.
• Mix syrup ingredients and stir until dissolved.
• Pour over the cucumbers.
• Let set 5 or 6 hours or overnight.
• Add pickling spices to taste.
• (Use whole cloves or allspice).
• Boil mixture for 35 minutes.
• Fill sterilized jars with cucumber slices and pour syrup over cucumbers leaving 0.125 inch head space.
• Seal jars.
• If syrup does not cover cucumbers while boiling, mix partial recipe of syrup and add it.

LIME WATER "CHICKEN HOUSE" SWEET PICKLES

Steps:

• In a large non metal container, add sliced cucumbers. (best to slice thin) Cover with the hydrated lime. Wonders of the new age... Pickling lime at Ace hardware (this is food grade hyd. lime) Add 2 gal cold water and let stand 24 hours. Drain, rinse well, several times with cold water. I halved this recipe and used my large crock pot ceramic insert. Juuuust enough room.
• Cover with cold water and let stand for 3 hours. Drain well.
• Mix together all the ingredients together, for the syrup. Add a few drops of green food coloring if you are using zucchini. Do not boil or heat. Pour over drained cukes and let stand over night.
• In the morning, boil very gently for 45 minutes. Pack into jars while hot and seal. Process in a water bath. Water Bath : pints @ 10 min.. This makes 10 pints of zucchini pickles with a little left over which I put into a container and set in refrigerator. These are ready to eat.