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Lime Pickles

Yield 8 pints
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.


  • 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

Nutrition 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

How to Make It

  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.