Lime Water Chicken House Sweet 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.

BEST EVER SWEET PICKLES

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

HOT-SWEET CUCUMBER LIME PICKLES - 3 DAY

Steps:

• DAY 1: Soak cucumbers in Soaking Solution of lime and water for 24 hours, making sure all cucumber slices are covered.
• Place a plate on top and weight it with a heavy, clean object, such as a gallon of water.
• DAY 2: Remove cucumbers, wash well until water runs clear.
• Soak in clear water for 3 hours.
• Drain cucumbers and wash again.
• Place cucumbers in the Pickling Solution and leave overnight.
• DAY 3: After soaking cucumbers in the Pickling solution overnight, pour the pickling solution (reserving the cucumbers) into a very large pot.
• Bring to a boil.
• Add cucumbers and bring to a boil again.
• Boil 35 minutes.
• Seal in hot, sterilized, pint or quart canning jars.
• Let jars cool and dry.
• Label and store.
• Chill before serving.
• HOUSE SPECIALTY APPETIZERS: Serve chilled, drained pickles slices in a small bowl.
• Surround with bowls of thinly sliced summer sausage, crackers, and thinly sliced cheeses (cheddar, swiss, havarti, etc).
• To assemble, place summer sausage, pickle slice, and cheese on top of each cracker.
• Enjoy!

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.

SWEET/SOUR LIME PICKLE

Steps:

• Wash and dry the limes.
• Make deep cross cuts.
• Crush jaggery.
• Mix all the dry ingredients in oil and add to the jaggery.
• Fill each lime with this and pack in jars rather loosely.
• For the next 3 days, stir with a long handled spoon in the jar.
• Turn limes at this stage.
• It would be nice to keep the jar in a lightly sunny position in the kitchen, as this aids the jaggery in melting rapidly and giving it a syrupy texture.
• Now, remove the jars and place on the pantry shelf for 2-3 months before serving.

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.