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.

Yield: 8 pints
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Cholesterol: 0.0mg
  • Sodium: 77mg
  • Carbohydrate: 14.6g
  • Fiber: 0.3g
  • Protein: 0.2g


  • 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


  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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