Old Fashioned Lime Pickles Recipe Recipe 415

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.

LIME PICKLE RECIPE

Steps:

• Using a fork, stab about 20 holes in each lime, then cut each into 8 to 10 wedges. Place in a mixing bowl and add the garlic, ginger, salt and chilli powder
• Mix well with your hands, coating the limes and pressing down on them to release a lot of juice.
• Transfer the limes to a steamer, leaving the juice in the bowl, and steam for about 15 minutes until quite soft.
• Transfer the limes to a sterile glass jar and pour in the juices from the mixing bowl. Stir well.
• Cover tightly and set in the sun for two days or in a warm place like a kitchen window if the sun isn't cooperating. Stir every 10 to 12 hours to keep the limes coated with the juices.
• After two days, heat the oil for the tempering in a large frying pan over high heat. When visibly hot, stir in the mustard seeds. They will begin to crackle. When they do, stir in the cumin seeds and asafoetida and infuse for another 30 seconds.
• Allow to cools some and then pour this over the limes in the jar. Place back in a sunny spot, tightly covered for another two days.
• You can eat it immediately but the lime pickle will get even better if you allow it to sit in the fridge for another week before serving.

GREAT-GRANDMA LEORA'S LIME PICKLES

Steps:

• Clean cucumbers well. Don't peel.
• Slice cucumbers about 1/4 inch thick.
• Mix pickling lime with 2 gallons of water in a large, non-reactive pot. (My grandma uses a large crock).
• Soak cucumber slices in the lime water for 24 hours.
• Thoroughly rinse cucumber slices in clean cold water in at least 3 changes of water until the water is clear. It is very important to rinse the lime completely off the cucumbers. Leaving lime on them will neutralize the acidity of your pickles and could lead to sickness.
• After a final rinse, soak the cucumbers for 3 hours in a fresh bath of cold water.
• Clean and dry your canning jars. Make sure there are no chips along the mouth of the jar as it will affect the seal.
• Place the jars, mouth up (easier to grab), in the oven. Set the oven to 200 degrees.
• Place the canning jar lids and rings in a small pan. Fill about 3/4 full with water. Bring to near boiling then reduce the heat to low. (Boiling the water can cause the lid seals to stick together.)
• In a large, non-reactive stock pot, mix your brine solution: vinegar, salt, and sugar.
• Into a cooking sachet, piece of cheesecloth, or clean washcloth (that's what my grandma uses), add your pickling spice, celery seed, and whole cloves. Tie off the end of your "spice bag."
• Add the spice bag to the brine.
• Add the cucumbers to the brine. Brine should come up to cover most of the cucumbers, but the cucumbers will cook down so they don't all have to be covered.
• Cook cucumbers over medium-high heat until the slices start to become clear. The cucumbers will go from a bright cucumber green to a darker pickle green as the white inside becomes translucent or clear. Stir occasionally to ensure even cooking. Depending on the size of your pot, it may take about 30 minutes for all the slices to cook through. However, slices will start to be clear after a 15 minutes, and you can start to fill your jars then.
• Use an oven mitt or towel to remove a hot, sterilized jar from the oven.
• Place a funnel over the mouth of the jar, and using a slotted spoon, transfer cooked pickles to the jar. Shake the jar occasionally to help the pickles settle.
• Once the jar is full of pickles, place a small strainer over the mouth of the jar and ladle brine into the jar, filling it to just where the neck of the jar starts. (The strainer will help keep excess seeds out of the brine).
• Wipe the mouth of the jar with a clean cloth.
• Using tongs, carefully select a lid from the small pan and place it on the jar. Add a ring, and using a towel or oven mitt to hold it, tighten the ring onto the jar.
• Set jar aside to cool. Continue filling jars until all the pickles are canned. You can save the brine also.
• Jar lids will "pop" as the jar cools, sealing your jar. Don't push on the top of the lids as you are sealing them or while they are cooling, as this can affect the seal.
• Pickles are ready to be eaten after 24 hours.
• Make sure you remove the canning rings from the jars within a day or two. Also, you may need to wipe of the jars once they have cooled as the brine is VERY sticky.

OLD-FASHIONED GARLIC DILL PICKLES

Steps:

• Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 15 minutes. Remove jars and cool.

GRANDMA'S SPICY SWEET PICKLES

Steps:

• Slice cucumbers about 1/8 inch thick.
• Pour salt over cucumbers.
• Pour enough boiling water over all to cover.
• Stir and let stand 8 hours or overnight.
• Drain and discard brine.
• In a saucepan, combine vinegar, 1 cup sugar, spices and alum.
• Bring to a boil.
• Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock.
• Pour boiling vinegar mixture over cucumbers.
• Cover and let stand.
• Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar.
• Do not reheat when sugar is added.
• At the end of the 5th day, pickles are done and may be stored in covered jar.
• Do not seal jars.
• Pickles will keep indefinitely and get better with age.

OLD SOUTH CUCUMBER LIME PICKLES

Steps:

• Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 2 hours or overnight. Do not use aluminum ware.
• Remove sliced cucumbers from lime water. Discard lime water. Rinse 3 times in fresh cold water. Soak 3 hours in ice water.
• combine vinegar, sugar, salt and mixed pickling spices in a large pot. Bring to a low boil, stirring until sugar dissolves. Remove syrup from heat ad add sliced cucumbers. Soak 5-6 hours or overnight.
• Boil slices in the syrup 35 minutes. Fill sterilized jars with hot slices. Pour hot syrup over the slices, leaving 1/2 inch headspace. Cap each jar when filled.
• Process pints 10 minutes, quarts 15 minutes in a boiling water bath canner.
• Test jars for airtight seals according to manufacturer's instructions. Refrigerate unsealed jars.

EIGHT-DAY ICICLE PICKLES

Steps:

• Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate.
• Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time.
• Day 4: Pour off the brine. Bring 16 more cups of water to a boil, and pour the boiling water over the pickles. Cover.
• Day 5: Pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover.
• Day 6: In a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour the water-alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. Cover.
• Day 7: Pour off the syrup from the pickles, but retain the syrup. Transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. Cover.
• Day 8: Pour off and retain the syrup again, and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, filling the jars to within 1/4 inch of the top. Run a knife or a 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full 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. Once 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.