Easy Lime Pickles Recipe

Ingredients

• 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
• 0.5 teaspoon whole cloves
• 1 drop food coloring, or as desired

Instructions

1. In a large bowl, mix 2 gallons of water with pickling lime. Add cucumbers and let them soak for 24 hours, stirring occasionally.
2. Drain the cucumbers thoroughly, then rinse them well under cold water. Fill a large bowl with ice water, add the cucumbers, and soak for 3 hours. Drain again.
3. In a large pot, pour in cold vinegar and mix in sugar, pickling spice, salt, celery seeds, cloves, and food coloring until everything is dissolved. Add the cucumbers and let them sit for 8 hours or overnight.
4. Bring the cucumber mixture to a boil, then remove the pot from the heat.
5. Check 11 pint-sized jars for any cracks or rust on the rings. Discard any damaged jars or rings. Submerge the jars in simmering water until you're ready to fill them with pickles. Wash new lids and rings in warm, soapy water.
6. Carefully pack the cucumber mixture into the hot, sterilized jars, leaving about ¼ inch of space at the top. Use a clean knife or thin spatula to remove any air bubbles from the jars. Wipe the rims of the jars with a damp paper towel to ensure they are clean. Place the lids on top and screw the rings on tightly.
7. Place a rack at the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil and carefully lower the jars into the boiling water, making sure they are about 2 inches apart. Add more boiling water until the jars are covered by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process the jars for 15 minutes.
8. Carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, leaving several inches between them, until they cool completely. Press the centers of the lids to make sure they don't move up or down, indicating a proper seal. Remove the rings for storage and store the jars in a cool, dark place.

Nutrition

• Calories: 67 kcal
• Serving Size: 5 1/2 quarts
• Fiber Content: 0 g
• Sugar Content: 17 g
• Sodium Content: 26 mg
• Protein Content: 0 g
• Carbohydrate Content: 17 g
• Unsaturated Fat Content: 0 g