Cucumber Lime Pickles

READY IN: 57hrs 35mins
Recipe by Nancy Sneed

A delicious condiment to compliment any meal. Delicious served with sandwiches.

Top Review by Toadflax

Sorry to disagree with anyone but there is NO danger of botulism in this recipe. Botulism requires a low acid environment and is not an issue in this high-acid food. Yes, modern canning methods say they must be processed but many people have had sucess without doing so - probably because they are very careful about cleanliness. Other types of spoilage will be fairly obvious and most of us would know to discard a spoiled product.

Ingredients Nutrition


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

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