These pickles take a few days to make but they are yummy! I started mine at 5 pm on a Wednesday and processed them on Friday morning. They are crispy and a fun color!
Sweet Lime Pickles
7 pounds cucumbers (wash, cut off ends, slice 1/4" thick)
2 cups pickling lime
2 gallons water
2 quarts white vinegar
9 cups sugar
1 teaspoon canning salt
1 Tablespoon mixed pickling spices*
Mix water and lime together in a non-reactive pot (no aluminum!) I used two my 2 gallon crocks and divided the recipe between them. Soak for 24 hours.
Rinse out the crocks . Dump in the rinsed cucumbers. Add water and ice to cover. Soak for 3 hours. Drain.
Meanwhile, combine vinegar, sugar, salt, and pickling spices in a pot. Heat until sugar dissolves. I did not bag* my spices so I ended up straining them out later as I did not want them left in my pickles. Add the warm liquid to the cucumbers. Weigh them down with a plate and soak overnight, approximately 10-12 hours.
Add to stock pot if you don't have it in one already. Bring to boil for 35 minutes.
Pack hot cucumbers into sterilized jars, leaving 1/2" headspace. Add rest of liquid as needed. Remove air bubbles and add lids to jars. Process pints for 10 minutes, quarts for 15 minutes in a water bath.**
Remove from heat. Any jars that do no seal need to be put in the fridge and used. All pickles are ready to consume in 24 hours. Chill for best flavor!
Washington County Reserve Champion in Canned Pickles and Catsup.
**As with all canning recipes please refer to the National Center for Home Food Preservation for information on canning. Each elevation has their own time needed to process.