PICKING LIME RECIPES
LIME PICKLES RECIPE | MYRECIPES
Canning your own veggies is economical, not to mention delicious. Stock up on cucumbers at your grocery store or befriend someone with a garden to get the main ingredient for these Lime Pickles.
Provided by MyRecipes
Yield 8 pints
Number Of Ingredients 6
Steps:
- Cut cucumbers lengthwise into 1/4-inch-thick slices.
- Combine cucumber slices, pickling lime, and water to cover in a nonaluminum stockpot; stir well. Cover and let stand at room temperature 12 hours.
- Drain cucumbers; rinse with cold water, and return to stockpot. Add fresh cold water to cover, and let stand 1 hour. Repeat procedure 2 times. Drain cucumbers, and return to stockpot.
- Combine vinegar and next 3 ingredients in a saucepan; bring to a boil over medium heat, stirring until sugar dissolves. Pour vinegar mixture over cucumbers in stockpot; cover and let stand 6 hours or overnight.
- Bring cucumbers and vinegar mixture to a boil over medium heat; cover, reduce heat, and simmer, stirring gently, 35 minutes.
- Pack cucumbers into hot, sterilized jars. Pour vinegar mixture over cucumbers, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
- Process in boiling-water bath 5 minutes. Refrigerate pickles after opening.
Nutrition Facts : Calories 56 calories, CarbohydrateContent 14.6 g, FiberContent 0.3 g, ProteinContent 0.2 g, SodiumContent 77 mg
CRISPY PICKLED PEPPERS (USING PICKLING LIME) RECIPE - FOOD.COM
This recipe was said to have been developed as a safe pickled pepper recipe for crispy slices by Elizabeth Andres of the University of Georgia. It is very important to rinse the lime well from the peppers as if retained it will neutralize the acid of the vinegar & make the peppers unsafe. They taste best if allowed to sit several weeks/months.
Total Time 48 hours 40 minutes
Prep Time 48 hours
Cook Time 40 minutes
Yield 6 pints
Number Of Ingredients 7
Steps:
- Slice peppers in 1/4 inch rings.
- Soak in 1 gallon of water with 1 cup pickling lime 12 - 24 hours ( ideal = 18 hours).
- Drain & rinse peppers well. Soak in fresh water 1 hour. Repeat this twice more.
- Bring vinegar, salt & water to full boil.
- Add 1/2 T celery seed & 1 T mustard seed in sterilized pint jars.
- Pack with peppers and carefully fill jars, leaving 1/2 inch headspace.
- Wipe rims, apply lids & rings. Process 10 minutes (if at 1000 foot elevation or lower) in hot water bath.
Nutrition Facts : Calories 130.8, FatContent 1.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 2344.1, CarbohydrateContent 16.2, FiberContent 6.4, SugarContent 9.1, ProteinContent 3.1
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