Old South Cucumber Lime Pickles
- Yields: 5 Quarts
1Wash cucumbers. Remove 1/16 -inch from blossom end and slice crosswise. Mix pickling lime in water. Aluminum containers should not be used for the lime solution. 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.
2In a bowl, mix together vinegar, sugar, and salt until dissolved. Remove cucumbers from final ice water soak. Drain slices. Pour syrup over top. Let stand for 5 to 6 hours or overnight. Add pickling spice to taste.
3Drain syrup off cucumber slices into a saucepan. Simmer for 35 minutes. Pack cucumber slices into hot quart jars. Pour boiling syrup over slices to cover and leaving 1/2 -inch headspace. Remove air bubbles. Adjust lids and process pints for 10 minutes and quarts for 15 minutes, using boiling water bath method.
Please note: Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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