Serrano Lime Cucumber Pickles Recipes

CUCUMBER LIME PICKLES

Steps:

• Soak the cucumbers lime and water in enamel or crockery for 24 hours, stirring occasionally.
• (Do not use Aluminum Ware).
• Remove from lime water and rinse in 3 cool waters.
• Soak 3 additional hours in ice and water.
• Remove carefully to drain.
• Mix syrup ingredients and stir until dissolved.
• Pour over the cucumbers.
• Let set 5 or 6 hours or overnight.
• Add pickling spices to taste.
• (Use whole cloves or allspice).
• Boil mixture for 35 minutes.
• Fill sterilized jars with cucumber slices and pour syrup over cucumbers leaving 0.125 inch head space.
• Seal jars.
• If syrup does not cover cucumbers while boiling, mix partial recipe of syrup and add it.

SERRANO LIME CUCUMBER PICKLES

Steps:

• If canning, sterilize 8 jars, lids and rings.
• Mix first five ingredients in a large pot. Bring the brine to a boil, stirring to dissolve sugar. Remove from heat and cool to room temperature.
• Meanwhile, thinly slice cucumbers. Strip skins off of winter onion (or shallot) bulbs. Slice serranos in half length-wise, keeping the seeds inside.
• When equipment is sterilized and brine is cooled, pack each jar with cucumbers, 4 serrano slices and one winter onion (shallot). Sprinkle a rounded 1/8 teaspoons of Pickle Crisp on top (if canning).
• Using a funnel, pour brine into each jar. If canning, follow standard instructions.
• If canning, process for 15 minutes. Otherwise, cover and place in refrigerator.
• Let brine for two weeks if refrigerated, or three weeks if canned.

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

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.

LIME PICKLES

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.

OLD SOUTH CUCUMBER LIME PICKLES

Steps:

• Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 2 hours or overnight. Do not use aluminum ware.
• Remove sliced cucumbers from lime water. Discard lime water. Rinse 3 times in fresh cold water. Soak 3 hours in ice water.
• combine vinegar, sugar, salt and mixed pickling spices in a large pot. Bring to a low boil, stirring until sugar dissolves. Remove syrup from heat ad add sliced cucumbers. Soak 5-6 hours or overnight.
• Boil slices in the syrup 35 minutes. Fill sterilized jars with hot slices. Pour hot syrup over the slices, leaving 1/2 inch headspace. Cap each jar when filled.
• Process pints 10 minutes, quarts 15 minutes in a boiling water bath canner.
• Test jars for airtight seals according to manufacturer's instructions. Refrigerate unsealed jars.

GRANDMA HALL'S SWEET CUCUMBER PICKLES

Steps:

• 1st day-.
• Slice cucumbers peeland de-seed and soak in 2 gallons of water with 1 cup lime.
• 2nd day-.
• Rinse cucumbers good and mix the sugar and other spices and rinsed cucumbers in vinegar mixture and soak for 12 hours. Cover rinsed cucumbers with ice while mixing vinegar mixture. Be sure to drain cucumbers well, before adding to liquid.
• 3rd day-.
• Drain vinegar off cucumbers and heat to boiling, then add cucumbers and cook 20 minutes. Pack in jars and seal while hot. Can use green food coloring if desired.

SWEET CUCUMBER PICKLES

Steps:

• DO NOT use aluminum pot.
• Soak sliced cucmubers in lime water (use enough water to cover cucumbers) for 24 hours.
• Drain& rinse well.
• Soak cucumbers in ice water (use enough water to cover cucumbers) for 3 hours.
• Mix vinegar, sugar, salt& spices.
• Soak cucumbers in this mixture for 24 hours Bring mixture to a boil& cook for 15 to 20 minutes.
• Put in pint jars& seal.

SPICY CUCUMBER PICKLES (ACAR TIMUN)

Steps:

• Cut cucumber in half lengthwise and remove the seeds. Cut flesh into 3.5 cm juliennes.
• Mix 1 tsp salt with cucumbers, and let sit for 15 minutes to draw out the extra moisture.
• Cut the carrot into pieces the same size as the cucumber.
• Heat oil in a wok and add ginger and mustard seeds, cooking until mustard seeds pop. Stir in the turmeric and chili powder, then add the vegetables, sugar, and salt and saute for 2 minutes (do not overcook, the vegetables should stay crunchy).
• Remove from heat and mix well with vinegar. Allow the vegetables to cool in the pan, then place in a jar. Refrigerate overnight before serving.