Cucumber Lime Pickles
- Ready In:
- 57hrs 35mins
- Ingredients:
- 10
- Yields:
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6-8 pints
ingredients
directions
- 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.
Reviews
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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.
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This recipe is wonderful! You can't go wrong with it. Personally, I don't process the pickles because I like the texture better this way. Pickles are a high acid food and I don't worry much about them. However, it is such a blessing that we can all make our own personal choices! Thanks for the recipe Nancy!
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This recipe deserves five stars. I have a recipe similar to this one that I've used for years, and it's a GREAT recipe. Just remember to put those hot, filled jars in a hot water bath and process them for the time required for your altitude. The FDA has changed it's rules over the last several years, so for safety sake, we need to follow them.
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This is so unsafe. The proper method for pickles requires processing a hot water bath canner for a certain number of minutes that is determined by your altitude. This 'open kettle' is an old, outdated canning method that poses a serious health risk - particularly low-acid foods. In this process, the food was packed into sterilized jars and sealed. The theory was that the heat from the food was sufficient to create a vacuum seal in the jar without further processing. Many old recipes passed down through the years, or those found in older cookbooks, use the old-time, outdated canning directions for the open kettle method. This method is now considered unsafe because we now know that without heat processing, bacteria, yeast and mold contamination is common. The growth of these microorganisms, in addition to spoiling the food, often caused lids to later become unsealed. Spoilage was common using the open-kettle method. and resulted in a very real danger of botulism.
RECIPE SUBMITTED BY
Nancy Sneed
United States
Hi, I live in the Ozark mountains in north central Arkansas. I'm married to Jerry for 27 years now and he had our two kids when we married. I didn't have any so he gave me his and I was happy to get them!8-)
We have two other boys, JJ and Andy who are a daschund and a maltese respectively. JJ left us to go to doggy heaven in 2004. Now we have another Maltese and her name is Keisha. I usually call her "Keter-bug".
I worked with developmentally delayed individuals in a state Human Development Center for 12 years and wouldn't change it for anything else.
My favorite cookbook would have to be Joy of Cooking because it's like a Cook's Bible...if you can't find something anywhere else you will find it in there. I don't use it all the time but if I have a question it's the first place I turn. The one I use the most is a Louisiana Junior League cookbook called "Cotton Country Cooking". It has everyday food in it that is what we like to eat the most.
I've cooked just about anything I can think of from lobster to raccoon. We even cooked turtle.
The thing that I really get peeved about is when people try to be someone they aren't. If you are just yourself you'll come a lot nearer to being who you want to be which is probably accepted and liked by all.
I'd like to go to Europe if I had a month off. I've always wanted to go to France because that's where one side of my ancestors are from, England and Wales since that is where the other side originates and then Scotland where even others are from. I think everyone should know their heritage.