County Fair Lime Pickles
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- ice cubes
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 2 tablespoons pickling spice
- 2 teaspoons canning salt
- 2 gallons cold water
- 2 cups pickling lime
- 9 pounds cucumbers thinly sliced
- 3 quarts white vinegar
- 12 cups sugar
- 10 (1-quart) canning jars and lids sterilized
- Carbohydrate 151.88947727804 g
- Cholesterol 0 mg
- Fat 6.419584463 g
- Fiber 21.3753066443733 g
- Protein 28.131083645 g
- Saturated Fat 1.6265325921 g
- Serving Size 1 1 Recipe (16389g)
- Sodium 673632.277066713 mg
- Sugar 130.514170633666 g
- Trans Fat 1.6411992788 g
- Calories 1158 calories
Mix together water and lime powder in large 4-gallon crock or 16-quart non-aluminum stockpot. Add cucumbers; cover with ice cubes and let stand, covered, for 24 hours. On the second day, drain cucumbers and rinse thoroughly; wash out crock. Return cucumbers back to clean crock. In a large saucepan, mix remaining ingredients together; cook over medium heat until sugar is dissolved. Pour over cucumbers; cover and let stand for 24 hours. On the third day, transfer cucumbers and syrup to a large non-aluminum pot. Simmer over medium heat for 30 minutes. Spoon cucumbers and syrup into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 20 minutes; set jars on a towel to cool. Check for seals. Tip: When sharing jars of homemade pickles or preserves, tie on a clever 1st place blue ribbon tag. The tags are easy to find at party supply stores, and make for fun hostess gifts. Yield: 10 jars
