Quote:
Originally Posted by sugarmamma  Lime pickles as in Indian Lime pickle? That is the sort that I know and  |
nope more like midwestern cucumber sweet lime pickles. we call em sweet pickles or lime pickles
this is pretty close to how they do em:
Sweet Lime Pickles: Wash cucumbers. Leave small 3-4 inch cucumbers whole with a 1/4 inch stem. Slice larger cucumbers.In a large crock or suitable container,soak cucumbers for 12 hours in a lime solution made of 1 cup pickling lime and 1/2 c. salt to 1 gallon of water. If you have a particularly large batch of pickles, you may want to double the lime solution, or refer to the instructions on the pickling lime package. Remove pickles from lime solution, rinse well and soak in fresh water for one hour. Rinse and soak the cucumbers two more times. (They will have been rinsed three times and soaked three times.)Drain and pack into jars. Pour boiling pickling syrup (made of 4 1/2 c. sugar, 3 1/2 c. vinegar,1 T. celery seed, 1 T. whole allspice,and 2 T. mustard seed) over cucumbers. You may have to double the recipe for the liquid solution, depending on the amount of cucumbers you are using. Leaving 1/2-inch headspace, process pints 10 minutes and quarts 15 minutes in a boiling-water canner. For a firmer pickle, you may also pasteurize these pickles by canning them as you would in a boiling-water canner, but maintaining the temperature at a low 180 degrees fahrenheit for a total of 30 minutes. (Use a candy thermometer to maintain the temperature.)