Crunchy Lime Pickles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRUNCHY LIME PICKLES



CRUNCHY LIME PICKLES image

This is the Cucumber Pickle I make for the gentleman next door. He is so kind to me blowing my driveways and porches etc...It's my small way of saying "Thank You"...Back in the summer when I gave him a box of pint jars filled with these pickles he was over joyed. The other day he confessed "He's out" ...Next year I will have to...

Provided by Jewel Hall

Categories     Vegetables

Time 1h40m

Number Of Ingredients 13

CUCUMBERS: DAY 1
7 lb medium sized cucumbers
sliced to 1/4 to 1/2 inch, weigh, cover with .....
2 c hydrated lime mixed with 2 gallon of water
soak cucumber slices in water / lime mixture 24 hours.
DAY 2
1 Tbsp salt
1 tsp whole cloves
4 1/2 lb white sugar
2 qt vinegar
1 tsp celery seed
1 tsp pickling spice
DAY 3 EXPLAINED BELOW

Steps:

  • 1. Day 1: Simply soak cucumber slices in lime water for the 24 hours.
  • 2. Day 2: Drain Cucumber slices and rinse thoroughly and cover with fresh water, soak 3 hours longer. Drain well as you mix the following soaking solution.
  • 3. Mix the salt, cloves,sugar, white vinegar,celery seed and pickling spice together. Pour over cucumber slices in a non aluminum crock; soak over night making sure the solution covers the cucumber slices.
  • 4. Day 3: Place the container of cucumber slices and solution on medium heat bring to a gentle boil and boil 40 minutes. May need to turn burner down a little.
  • 5. Pack in clean, sterilized glass pint jars and seal using new lids. When pickles have cooled to room temperature...Any not sealed..refrigerate.

LIME PICKLES



Lime Pickles image

They go really will with ham. Can't keep them on the shelf. They are worth the wait.

Provided by ED

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT11h25m

Yield 100

Number Of Ingredients 10

2 gallons water
2 cups pickling lime (calcium hydroxide)
7 pounds cucumbers, cut into chunks
6 cups cold vinegar
8 cups white sugar
2 teaspoons pickling spice
1 teaspoon salt
1 teaspoon celery seed
½ teaspoon whole cloves
1 drop food coloring, or as desired

Steps:

  • Mix 2 gallons water and pickling lime together in a large bowl; add cucumbers and soak, stirring often, for 24 hours. Drain and thoroughly rinse cucumbers under cold water.
  • Fill a large bowl with ice water and soak cucumbers for 3 hours; drain.
  • Pour cold vinegar into a large pot. Mix sugar, pickling spice, salt, celery seed, cloves, and food coloring into vinegar until dissolved. Add cucumbers; let sit, 8 hours to overnight.
  • Bring cucumber mixture to a boil; remove pot from heat.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumber mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 67.2 calories, Carbohydrate 17.2 g, Fiber 0.2 g, Protein 0.2 g, Sodium 26.2 mg, Sugar 16.5 g

OLD-FASHIONED LIME PICKLES RECIPE RECIPE - (4.1/5)



Old-Fashioned Lime Pickles Recipe Recipe - (4.1/5) image

Provided by garciamoss

Number Of Ingredients 9

6 About 6 pounds of 4- to 5-inch unwaxed pickling cucumbers (preferably fresh-picked and thin-skinned), scrubbed and rinsed
1 cup food-grade pickling lime (calcium hydroxide)
1/2 cup salt
1 gallon cold water
3 pounds white or yellow onions, diced
2 quarts white wine vinegar or cider vinegar (minimum 5 percent acidity; cider vinegar darkens pickles)
6 cups granulated sugar or 5 1/4 cups honey (honey adds its own flavor and darkens brine)
2 1/2 teaspoons unrefined sea salt or pickling salt
2 teaspoons mixed pickling spice

Steps:

  • 1. Cut cucumbers into 1/4-inch slices, discarding the ends. In a 2-gallon or larger nonreactive (glass or ceramic) container, mix lime with salt and water. Add cucumbers and soak, stirring occasionally, for 12 to 24 hours. 2. Remove slices from lime solution, rinse in a colander and resoak for 1 hour in fresh, cold water. Repeat rinsing and soaking steps at least 2 more times to completely remove lime. Drain well. Set aside. 3. In a large pot, whisk together onions, vinegar, sugar, salt and pickling spice. Simmer over low heat-do not boil-for 15 minutes. 4. Sterilize 4 quart-sized canning jars, with their lids and seals, in boiling water. Carefully pack cucumbers and onions into jars and pour hot liquid over them, leaving 1/2-inch headspace. Use a wooden chopstick to stir out any air bubbles, and wipe rims to remove any liquid. Apply lids and rings. 5. Meanwhile, fill canner halfway with water, and heat it to 180 degrees. Set jars in canner, and continually monitor water temperature for 30 minutes. Make only minor adjustments to maintain this temperature for the duration. Ideally it should never exceed 185 degrees. (Alternatively, process jars in a boiling water bath for 15 minutes.) Pickles improve after a month in storage.

CRUNCHY PICKLED JALAPENO RINGS (MADE WITH PICKLING LIME)



Crunchy Pickled Jalapeno Rings (Made With Pickling Lime) image

I searched for a long time to find a way to make shelf-stable pickled jalapenos that remained crunchy after the jars were processed in a boiling water bath. I tried Pickle Crisp and I tried alum, but neither of these worked. So I finally tried a pickling lime soak, and it worked! It takes more time, but it works - the peppers stay crunchy. Follow the soaking instructions regarding the pickling lime carefully; if all the lime is not soaked off the peppers may not be acid enough for safe preservation. Also, DO NOT alter the vinegar to water ratio in the brine. Peppers are low acid to begin with, and the pickling lime soak makes them even more low acid, so you need to make sure you have a sufficiently acid brine for safe shelf-stable preservation. The preparation time includes the time needed to soak the peppers. Wear rubber gloves when working with hot peppers. If you don't you will absentmindedly rub your eyes sometime after you've been working with the peppers & you will be sorry.

Provided by xtine

Categories     Peppers

Time P1DT10m

Yield 6 pints

Number Of Ingredients 12

2 1/2 lbs fresh jalapenos
1 cup pickling lime
1 gallon water
3 small shallots, roughly chopped
6 garlic cloves, peeled and cut in half
1 1/2 teaspoons dried oregano, divided
6 bay leaves
18 peppercorns
7 1/2 cups white wine vinegar
1 3/4 cups water
3 tablespoons pickling salt
3 tablespoons sugar

Steps:

  • Day 1:.
  • Wash the peppers in cold water and slice into 1/4" rings.
  • In a very large plastic or stainless steel container, combine the 1 cup of pickling lime and the gallon of water, stirring well to combine. Add the pepper rings, cover the container, and let it sit on the counter. The pickling lime will settle to the bottom of the container - this is normal. Soak the pepper rings in the lime water solution for 12hours. You can soak them for longer if you like, up to 24 hours, but 12 hours will do the trick.
  • Day 2:.
  • The next day, drain the peppers, cover again with cold water, and soak for one hour. Do this two more times, draining and covering with fresh cold water each time, until you have soaked the peppers in fresh water a total of three times, for an hour each time. This step is important; it removes all of the lime so the peppers will be acid enough to can safely. DO NOT SKIP ANY OF THE SOAKING STEPS. Drain the peppers and set aside.
  • Sterilize 6 pint jars by boiling them for 10 minutes.
  • Combine the 7 1/2 cups white wine vinegar, 1 3/4 cups water, 3 tablespoons pickling salt, and 3 tablespoons sugar in a large stockpot. Bring to a boil, stirring so that the salt and sugar dissolves. As soon as the salt and sugar are dissolved, reduce the heat to medium and cover.
  • Place 1 tablespoon of chopped shallots, 1 garlic clove, 1/4 teaspoon dried oregano, 1 bay leaf, and 3 peppercorns in each sterilized pint jar.
  • Pack the peppers on top of the seasonings in the jars, leaving 1 inch headspace.
  • Ladle the brine into the jars, covering the peppers and leaving 1/2 inch headspace.
  • Using a bubble freer, chopstick, or plastic knife, remove any air bubbles. Add more brine if necessary, headspace should be 1/2 inch.
  • Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
  • Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.

More about "crunchy lime pickles recipes"

5 SECRETS FOR CRUNCHY PICKLES • THE PRAIRIE HOMESTEAD
5-secrets-for-crunchy-pickles-the-prairie-homestead image

From theprairiehomestead.com
Estimated Reading Time 7 mins
  • Use small, firm cucumbers. This is, hands-down, the most important! If you start with a big ol’ soft cucumber, you’ll end up with big ol’ soft pickles.
  • Jar them immediately after picking, or as soon as possible. Going straight from the vine to the jar is the best, and I always try to plan room in my schedule to can up a batch right away on pickle-picking day.
  • Soak cucumbers in an ice water bath for a couple hours. If I can’t get to work canning my cucumbers immediately after picking them (or when I get home from the farmer’s market), submerging them in an icy bowl of water in the fridge will help them firm up/stay firm.
  • Cut off the blossom end of cucumber. The blossom-end of a cucumber is said to contain enzymes which can cause mushy pickles. Cutting it off is your best bet.
  • Add tannins to the jar. This may include oak leaves, grape leaves, or black tea. Honestly? This trick is always recommended, but I’ve had hit-or-miss results with it… If you have oak leaves or grape leaves handy, it definitely can’t hurt to toss one in each jar.


OLD FASHIONED CUCUMBER LIME PICKLES (WITH PICKLING LIME)
Web Sep 12, 2023 Instructions. Wash and scrub the pickling cucumbers, and then remove the stems and cut off the blossom ends. Slice cucumbers into 1/4 inch (or thinner) slices.
From creativecanning.com
Servings 5
Total Time 37 hrs 15 mins


CANNING LIME PICKLES — AT HOME WITH REBECKA
Web Oct 24, 2011 Remove cucumbers from lime water and discard the lime water. Rinse 3 times in fresh cold water. Cover cucumbers in fresh ice water and soak for 3 hours. . While cucumbers are soaking, combine vinegar, …
From athomewithrebecka.com


CRUNCHY REFRIGERATOR PICKLES: QUICK & EASY HOMEMADE …
Web Aug 5, 2021 Heat lightly and stir until the sugar and salt both completely dissolve, and then remove the pot from the heat. (The remaining spices will go right in the jar.) Add the washed dill to the bottom of a clean jar. Then …
From homesteadandchill.com


7 TIPS FOR CRUNCHY PICKLES EVERY TIME - MELISSA K. NORRIS
Web Jul 24, 2020 3. Remove blossom end of cucumber BEFORE soaking. Removing a 1/16 to 1/4 inch from the blossom end of the cucumber (the end opposite the stem) removes the …
From melissaknorris.com


CLASSIC LIME SWEET PICKLES - COOKING WITH K
Web Directions: Add water and pickling lime in a large pickling crock; stir until all the lime is dissolved. Add cucumbers and stir once more. Lay a dinner plate over the cucumber to …
From cookingwithk.net


THE SECRET TO PRESERVING CRUNCHY PICKLES - DEB AND DANELLE
Web Jul 25, 2018 Remember that the Pickling Lime keeps the cucumbers firm. You go through a few steps of soaking them in the lime for so many hours, rinsing them really well and …
From debanddanelle.com


THE BEST CRUNCHY PICKLES RECIPE - AIMEE BURMESTER
Web Aug 9, 2020 Use dishwasher to wash and sanitize jars and rings, and line up on folding table. Set aside rings and metal lids. Put each of the following in the bottom of each jar: 1 tablespoon minced garlic, a sprig of dill, a …
From aimeeburmester.com


OLD SOUTH CUCUMBER LIME PICKLES RECIPE - MRS. WAGES®
Web Oct 19, 2015 Soak cucumbers for 12 hours or overnight in the lime water, stirring occasionally. Rinse 3 times in cool water and soak 3 more hours in ice water. 2 In a bowl, mix together vinegar, sugar, and salt until dissolved.
From mrswages.com


CRISP OLD SOUTH CUCUMBER LIME PICKLES – BONNIE PLANTS
Web Drain. Combine vinegar, sugar, salt, and spices in a large pot. Bring to a boil, stirring until sugar dissolves. Remove from heat and add cucumbers. Let stand, covered, overnight. …
From bonnieplants.com


OLD FASHIONED 3-DAY PICKLES - SEEKING JOYFUL SIMPLICITY
Web The recipe combines pickling lime and vinegar to make extra crispy pickles and was given to Krista by a 90-year old woman who made these pickles every year for many decades. I always end up with more …
From seekingjoyfulsimplicity.com


CRUNCHY LIME PICKLES - BACKROADSOFLIFE.COM
Web Dec 11, 2019 Day 1: 7 lbs medium-sized cucumbers sliced to 1/4 to 1/2 inch cover with 2 cups hydrated lime mixed with 2 gallons of water. Soak cucumbers slices for 24 hours. Soak cucumbers slices for 24 hours. Day …
From backroadsoflife.com


CRUNCHY DILL PICKLE RECIPE - SIMPLYCANNING
Web Mar 9, 2023 Drain cucumbers and pack in jars. Add Mustard seed, 1-2 tsp. per pint Add Dill ,1 to 1 1/2 heads per pint or 1 to 1 1/2 tsp. seed per pint Add Garlic 1 clove per jar (optional) Fill jars with brine, leaving 1/2" …
From simplycanning.com


10 TIPS FOR MAKING CRUNCHY PICKLES | REVOLUTION …
Web 9. Keep Fermentation Short. The longer the fermentation process, the softer the vegetables become. To limit this effect, only leave your pickles to ferment for a few days at room temperature, then refrigerate. A …
From revolutionfermentation.com


LIME CUCUMBER PICKLES CANNING RECIPE | RESALVAGED
Web Feb 3, 2021 Place pickles on stove and cook for 35 minutes or until they come to a boil. Prepare jars for canning by sterilizing jars. Once pickles are boiling, pack hot into clean, sterilized canning jars, leaving 1/2 inch …
From resalvaged.com


EVER - CRISP LIME PICKLES - RECIPE - COOKS.COM
Web Jan 31, 2021 Drain and cover with the following: 1 1/2 tbsp. salt 4 1/2 lbs. sugar 2 tsp. celery seed 1 heaping tsp. mustard seed 5 sticks of cinnamon, broken 1 tsp. pickling …
From cooks.com


SWEET LIME PICKLES - IN THE KITCHEN WITH JENNY
Web Sep 9, 2013 Sweet Lime Pickles. Mix water and lime together in a non-reactive pot (no aluminum!) I used two my 2 gallon crocks and divided the recipe between them. Soak …
From inthekitchenwithjenny.com


LIME PICKLES RECIPE | MYRECIPES
Web Step 5. Bring cucumbers and vinegar mixture to a boil over medium heat; cover, reduce heat, and simmer, stirring gently, 35 minutes. Step 6. Pack cucumbers into hot, sterilized …
From myrecipes.com


Related Search