I’m excited to share with you my favorite recipe for sweet lime pickles. These pickles are not only delicious, but they also have the perfect crunch that you’ll love. If you’ve ever wondered how to make lime pickles at home, look no further. Let’s get started!
What are Lime Pickles?
Lime pickles are a type of sweet pickle that is made from pickling lime, vinegar, sugar, and pickling spices. They are a popular staple in the South and are often served with classic southern meals. These crisp and sweet pickles can be enjoyed all year round.
The Crunchy Lime Pickle Ingredients
To make these crunchy lime pickles at home, you will need the following ingredients. Remember, always start with fresh produce for the best results.
- 7 lbs pickling cucumbers, washed and sliced
- 1 1/2 cups pickling lime
- 4 1/2 lbs sugar
- 2 Quarts white vinegar
- 2 Tbsp pickling spice
- 2 tsp celery seed
- 1 tsp salt
- cheesecloth (preferably unbleached)
How to Make Crunchy Lime Pickles
Now that we have all the ingredients ready, let’s dive into the step-by-step process of making these delicious pickles.
- Start by washing and slicing the pickling cucumbers to your desired size. Set them aside.
- In a large bowl, mix the pickling lime with one quart of water. Add the cucumbers and pour in enough water to cover them completely. Let the cucumbers soak for 24 hours. Don’t worry if you notice a foam on top of the pickles after a few hours.
- After 24 hours, drain and wash the pickles thoroughly, ensuring that all the lime residue is removed.
- Place the pickles back into a large bowl and fill it with ice water. Let the pickles stand in the ice water for 3-4 hours. It’s a good idea to put a dish towel under the bowl to catch any drips.
- Drain the pickles and spread them out on a clean dish towel to dry.
- In a large mixing bowl or pitcher, whisk together the sugar, vinegar, and salt until the sugar has dissolved.
- Take the cheesecloth and place the pickling spice and celery seed inside. Tie up the seasonings in the cheesecloth and set it aside.
- Put the pickles back into the large bowl and add the cheesecloth bag of spices. Pour the vinegar and sugar mixture over the pickles and let them stand overnight.
- The next day, remove the cheesecloth bag and discard it. Drain the pickles, but make sure to reserve the brine. If you have a large pot with a removable strainer, it works perfectly for this step.
- Place the brine in a large pot and bring it to a boil. Reduce the heat and let it cook for 30 to 40 minutes, or until the mixture has slightly thickened.
- While the mixture is cooking, prepare the jars for canning by washing and heating them.
- Add the pickles to the hot brine and boil them for 5 minutes.
- Use a ladle and funnel to spoon the pickles and brine into the hot jars. Make sure to use a chopstick or another tool to remove any air bubbles and fill every available space with pickles. Leave a one-inch headspace at the top of each jar.
- Clean the tops of the jars and secure them with clean lids.
- Process the jars in a water bath for 5 minutes.
- Remove the jars from the water bath and allow them to cool completely. Once cooled, check that they have sealed properly and label them appropriately.
And there you have it! This recipe will yield 8 pints of delicious sweet lime pickles, just like my Granny Fountain used to make. You can enjoy them with your favorite meals or share them with your loved ones. For more fantastic recipes like this, visit Family Cuisine – the ultimate hub for all things related to family-friendly cuisine. Happy pickling!
