Grandma Jean's Lime Pickles
An old family recipe. I remember my mother and grandmother making these when I was a little girl. Very different and much better than anything you can buy in the store.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
advance
heirloom
snacks
condiments
cucumber
american
appetizer
summer
salty
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon salt
- 8 pounds cucumber sliced
- 2 cups hydrated lime for pickling
- 3 pints vinegar
- 3 1/2 pounds sugar
- 1 package pickling spice
- Carbohydrate 288.193930059944 g
- Cholesterol 0 mg
- Fat 0.754866666823147 g
- Fiber 3.78166666793867 g
- Protein 4.21116666719227 g
- Saturated Fat 0.250413333380373 g
- Serving Size 1 1 Quart (924g)
- Sodium 14.4566666687787 mg
- Sugar 284.412263392006 g
- Trans Fat 0.21924000000672 g
- Calories 1132 calories
Dissolve 2 cups of lime in 2 gallons cold water. Pour over cucumbers to cover and let stand 24 hours. Drain, rinse thouroughly, and soak in fresh cold water for 4 hours. Make brine by mixing vinegar, sugar and salt. Add pickling spices in cheesecloth bag. Drain cucumbers, cover with brine and let stand overnight. Transfer cucumbers and brine to a large pot and simmer for 40 minutes (leave the bag with pickling spices in the pot to simmer). Remove spice bag and pack into hot, sterilized jars. *Note: This is a very old recipe, and the original instructions simply say to simmer 40 minutes and can. By today's standards they probably should be processed in a boiling water bath.
