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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.

Recipe by Southern Living August 1996

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Yield:
8 pints
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Ingredients

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Directions

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

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  • 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.

Nutrition Facts

56 calories; sodium 77mg; carbohydrates 14.6g; fiber 0.3g; protein 0.2g.
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