Lime Pickles

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.


8 pints

Recipe from

Southern Living

Nutritional Information

Calories 56
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Cholesterol 0.0 mg
Sodium 77 mg
Carbohydrate 14.6 g
Fiber 0.3 g
Protein 0.2 g


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


Cut cucumbers lengthwise into 1/4-inch-thick slices.

Combine cucumber slices, pickling lime, and water to cover in a nonaluminum stockpot; stir well. Cover and let stand at room temperature 12 hours.

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.

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.

Bring cucumbers and vinegar mixture to a boil over medium heat; cover, reduce heat, and simmer, stirring gently, 35 minutes.

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.

Process in boiling-water bath 5 minutes. Refrigerate pickles after opening.