Cucumber Lime Pickles Recipes

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

Provided by garciamoss

Number Of Ingredients 9



Old-Fashioned Lime Pickles Recipe Recipe - (4.1/5) image

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.

6 About 6 pounds of 4- to 5-inch unwaxed pickling cucumbers (preferably fresh-picked and thin-skinned), scrubbed and rinsed
1 cup food-grade pickling lime (calcium hydroxide)
1/2 cup salt
1 gallon cold water
3 pounds white or yellow onions, diced
2 quarts white wine vinegar or cider vinegar (minimum 5 percent acidity; cider vinegar darkens pickles)
6 cups granulated sugar or 5 1/4 cups honey (honey adds its own flavor and darkens brine)
2 1/2 teaspoons unrefined sea salt or pickling salt
2 teaspoons mixed pickling spice

LIME PICKLES

I got this recipe from one of those little old ladies (God rest her soul) from a church i used to go to and when i would do handyman work for her she would give me a jar!! and she finaly gave me the recipe one day!!

Provided by David Henson

Categories     Vegetable Appetizers

Number Of Ingredients 10



Lime Pickles image

Steps:

  • 1. Day one: Soak the cucumber slices in 2 gallons of water with lime for 24 hours. Then drain and soak in clear water for 3 hrs. next wash thoroughly. drain
  • 2. Day two: Heat vinegar, sugar, spices soak pickles in this mixture overnight.
  • 3. Day three: Bring pickles and vinegar mix to a hard boil (add a litle green food color) for 35 min. divide into hot jars and seal with flats and rings. (let sit in jars for a few days before using)

7 lb sliced cucumbers cut in 1/4
2 gal water
2 c pickleing lime
2 qt cider vinegar
8 c sugar
1 Tbsp pickle spices
2 Tbsp salt (not iodidized!!!)
1 Tbsp celery seed
1 Tbsp allspice, ground
green food coloring

CRUNCHY LIME PICKLES

This is the Cucumber Pickle I make for the gentleman next door. He is so kind to me blowing my driveways and porches etc...It's my small way of saying "Thank You"...Back in the summer when I gave him a box of pint jars filled with these pickles he was over joyed. The other day he confessed "He's out" ...Next year I will have to...

Provided by Jewel Hall

Categories     Vegetables

Time 1h40m

Number Of Ingredients 13



CRUNCHY LIME PICKLES image

Steps:

  • 1. Day 1: Simply soak cucumber slices in lime water for the 24 hours.
  • 2. Day 2: Drain Cucumber slices and rinse thoroughly and cover with fresh water, soak 3 hours longer. Drain well as you mix the following soaking solution.
  • 3. Mix the salt, cloves,sugar, white vinegar,celery seed and pickling spice together. Pour over cucumber slices in a non aluminum crock; soak over night making sure the solution covers the cucumber slices.
  • 4. Day 3: Place the container of cucumber slices and solution on medium heat bring to a gentle boil and boil 40 minutes. May need to turn burner down a little.
  • 5. Pack in clean, sterilized glass pint jars and seal using new lids. When pickles have cooled to room temperature...Any not sealed..refrigerate.

CUCUMBERS: DAY 1
7 lb medium sized cucumbers
sliced to 1/4 to 1/2 inch, weigh, cover with .....
2 c hydrated lime mixed with 2 gallon of water
soak cucumber slices in water / lime mixture 24 hours.
DAY 2
1 Tbsp salt
1 tsp whole cloves
4 1/2 lb white sugar
2 qt vinegar
1 tsp celery seed
1 tsp pickling spice
DAY 3 EXPLAINED BELOW

CUCUMBER LIME PICKLES

Make and share this Cucumber Lime Pickles recipe from Food.com.

Provided by Nancy Sneed

Categories     Canning

Time P2DT9h35m

Yield 6-8 pints

Number Of Ingredients 10



Cucumber Lime Pickles image

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.

7 lbs cucumbers, sliced lengthwise
2 cups pickling lime
2 gallons water
2 quarts vinegar
8 cups sugar
1 tablespoon salt
3 drops green food coloring (optional)
2 quarts vinegar
8 cups sugar
1 tablespoon salt

LIME PICKLES

They go really will with ham. Can't keep them on the shelf. They are worth the wait.

Provided by ED

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT11h25m

Yield 100

Number Of Ingredients 10



Lime Pickles image

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.

Nutrition Facts : Calories 67.2 calories, Carbohydrate 17.2 g, Fiber 0.2 g, Protein 0.2 g, Sodium 26.2 mg, Sugar 16.5 g

2 gallons water
2 cups pickling lime (calcium hydroxide)
7 pounds cucumbers, cut into chunks
6 cups cold vinegar
8 cups white sugar
2 teaspoons pickling spice
1 teaspoon salt
1 teaspoon celery seed
½ teaspoon whole cloves
1 drop food coloring, or as desired

HOT-SWEET CUCUMBER LIME PICKLES - 3 DAY

A sweet, crunchy pickle with a slightly tangy bite - but not really hot. These luscious pickles take 3 days from start to finish; however, total time spent on preparation and cooking is less than 1 hour per day - under 3 hours total. Their excellent flavor makes them well worth the effort. I have to hide them to make them last all year long! Labeled and wrapped with a pretty bow, they make great hostess gifts. NOTE: Pickling lime is a powdered food grade hydrated lime manufactured by Ball and other companies. It makes pickles crunchy/crispy.

Provided by BeachGirl

Categories     Vegetable

Time 3h

Yield 8-12 pints

Number Of Ingredients 7



Hot-Sweet Cucumber Lime Pickles - 3 Day image

Steps:

  • DAY 1: Soak cucumbers in Soaking Solution of lime and water for 24 hours, making sure all cucumber slices are covered.
  • Place a plate on top and weight it with a heavy, clean object, such as a gallon of water.
  • DAY 2: Remove cucumbers, wash well until water runs clear.
  • Soak in clear water for 3 hours.
  • Drain cucumbers and wash again.
  • Place cucumbers in the Pickling Solution and leave overnight.
  • DAY 3: After soaking cucumbers in the Pickling solution overnight, pour the pickling solution (reserving the cucumbers) into a very large pot.
  • Bring to a boil.
  • Add cucumbers and bring to a boil again.
  • Boil 35 minutes.
  • Seal in hot, sterilized, pint or quart canning jars.
  • Let jars cool and dry.
  • Label and store.
  • Chill before serving.
  • HOUSE SPECIALTY APPETIZERS: Serve chilled, drained pickles slices in a small bowl.
  • Surround with bowls of thinly sliced summer sausage, crackers, and thinly sliced cheeses (cheddar, swiss, havarti, etc).
  • To assemble, place summer sausage, pickle slice, and cheese on top of each cracker.
  • Enjoy!

Nutrition Facts : Calories 1101.5, Fat 0.5, SaturatedFat 0.2, Sodium 909.3, Carbohydrate 272.8, Fiber 2.1, Sugar 262.7, Protein 2.8

1 gallon water
7 1/2 lbs sliced cucumbers
1 cup pickling lime
2 quarts white vinegar (distilled) or 2 quarts apple cider vinegar (5% acidity)
4 1/2 lbs granulated sugar (9 cups)
3/8 ounce pickling spices
1 tablespoon salt (not iodized)

OLD SOUTH CUCUMBER LIME PICKLES

These are from the back of a jar of Mrs. Wages Pickling Lime, but they are delicious!!! My grandma used to make these every year and I make them now just so I can make her potato salad with them. It's just not the same any other way. The original recipe does not call for the green food coloring, but you just HAVE to have it, at least that's how it is in my house. The yeild and times are approximate. Hope you enjoy! :P

Provided by 2SpiceItUp

Categories     Vegetable

Time P2D

Yield 4-6 quarts, 4-6 serving(s)

Number Of Ingredients 8



Old South Cucumber Lime Pickles image

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.

Nutrition Facts : Calories 1752.9, Fat 0.9, SaturatedFat 0.3, Sodium 1806.9, Carbohydrate 428.9, Fiber 4, Sugar 413.1, Protein 5.2

7 lbs cucumbers, sliced
1 cup mrs. wages pickling lime
2 gallons water
8 cups distilled white vinegar, 5% acidity
8 cups sugar
1 tablespoon salt
2 teaspoons mixed pickling spices
1 (1 ounce) bottle green food coloring, it may not take that much, but you want them a very dark green color

LIME PICKLE

Pair this tart, tangy and refreshing lime pickle with a simple meal of dhal and boiled rice. The recipe makes a 500g jar and will last for three months

Provided by Good Food team

Categories     Condiment

Time 1h10m

Yield Makes a 500g jar

Number Of Ingredients 15



Lime pickle image

Steps:

  • Put the limes in a saucepan and cover with water. Place a small heatproof plate on top of the fruit to keep them submerged and then bring to a boil over a medium heat and simmer for 20-30 mins until the limes are tender. Scoop out the limes, pat them dry with kitchen paper, and discard the cooking water.
  • Once the limes are cool enough to handle, chop them (peel and pith included) into 3cm chunks and tip everything, including any juice, into a mixing bowl. Stir in the chopped garlic, chilli powder, turmeric and salt, and leave to one side for 1 hour.
  • Heat a sturdy and dry frying pan over a medium-low heat, and add the mustard seeds, fenugreek, cumin and star anise, Stir and toast the spices for about 40 seconds until aromatic. Tip them into a mortar, add 1 teaspoon of sugar and pound to a powder with a pestle - you can also use an electric spice grinder for this, too.
  • Add this ground spice mix to the limes, stir well, spoon everything into a sterilised jar and then seal. Leave the pickle in a warm place or on a sunny window ledge for 2-3 days so that flavours mature. Stir the limes once a day with a metal spoon to ensure they are evenly coated in the spice mix.
  • Heat the oil in a wok or karahi over a medium-high heat and fry the ginger and green chillies for 2-3 mins, until the ginger starts to turn golden. Add the vinegar and sugar and simmer over a medium-low heat until the sugar has dissolved, then boil for 2 mins.
  • Turn the heat off and add the steeped limes and masala. Leave on one side to cool and then spoon the pickle back into the same jar. Using a metal spoon, push the limes down into the jar so that they are covered by the spicy oil - you might need to add a little extra oil. Seal the jar and leave the pickle for 3-4 days before tasting. It will keep for 3 months at room temperature.

Nutrition Facts : Calories 38 calories, Fat 3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 0.2 grams protein, Sodium 0.67 milligram of sodium

500g limes (about 7)
8 large garlic cloves, finely chopped
2 tsp Kashmiri chilli powder
1 tsp ground turmeric
30g fine sea salt
1 tsp black mustard seeds
½ tsp fenugreek seeds
1 tsp cumin seeds
1 star anise
1 tsp caster sugar
125ml vegetable oil, plus 30-50ml extra, if needed
30g root ginger, peeled and finely chopped
3 green chillies, deseeded and chopped
50ml white wine vinegar
70g granulated sugar

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