Canning Recipes




Crisp Lime Pickles
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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1 cup pickling lime -- see * Note
1 gallon water
12 small cucumbers -- cut 1/2" slices
6 cups white vinegar
3 cups honey
6 teaspoons whole pickling spice -- see * Note

* Note: Pickling spice is sold with the spices in supermarkets. Pickling
lime, which is also called calcium hydroxide, keeps pickles crisp without
salt. Look for it by the canning supplies in most supermarkets.

In a large enamel, stainless steel or glass bowl, combine the pickling
lime and water and stir to combine. Add the pickle slices and let stand
overnight, stirring occasionally to redistribute lime. Drain, discarding
lime mixture, and wash the pickles thoroughly in several changes of clean
water. Place pickles in a bowl of ice water and soak for four hours,
replenishing ice occasionally.

Wash jars and lids in hot, soapy water. Sterilize jars in boiling-water
bath for 10 minutes. Prepare lids according to manufacturer's directions.

In a large enamel or stainless steel saucepan, combine vinegar and honey
and bring to a boil.

Pack pickles slices in hot jars. Add 1 teaspoon pickling spice to each
jar. Pour hot vinegar mixture over the cucumber slices, leaving 1/2-inch
headspace. (Cucumber slices may float.) Put on lids and process jars for
10 minutes in a boiling-water bath. Let cool, test lids to make sure
they're sealed and store in a cool, dry place.

This recipe yields 6 half-pint jars.





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