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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Canning your own veggies is economical, not to mention delicious. Stock up on cucumbers at your grocery store or befriend someone with a garden to get the main ingredient for these Lime Pickles. Ingredients:
7 pounds (4-inch-long) cucumbers |
1 cup pickling lime |
6 cups white vinegar (5% acidity) |
6 cups sugar |
2 tablespoons pickling spice |
1 tablespoon salt |
Directions:
1. Cut cucumbers lengthwise into 1/4-inch-thick slices.
2. Combine cucumber slices, pickling lime, and water to cover in a nonaluminum stockpot; stir well. Cover and let stand at room temperature 12 hours.
3. Drain cucumbers; rinse with cold water, and return to stockpot. Add fresh cold water to cover, and let stand 1 hour. Repeat procedure 2 times. Drain cucumbers, and return to stockpot.
4. Combine vinegar and next 3 ingredients in a saucepan; bring to a boil over medium heat, stirring until sugar dissolves. Pour vinegar mixture over cucumbers in stockpot; cover and let stand 6 hours or overnight.
5. Bring cucumbers and vinegar mixture to a boil over medium heat; cover, reduce heat, and simmer, stirring gently, 35 minutes.
6. Pack cucumbers into hot, sterilized jars. Pour vinegar mixture over cucumbers, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
7. Process in boiling-water bath 5 minutes. Refrigerate pickles after opening.
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