Recipe: Lime Pickles for the 4th of July
Summer is here and cucumbers abound… hopefully. AND 4th of July barbecues are coming. Looking for something new and unique to bring? How about homemade lime pickles? Not a whole lot more all American than that.
My grandmother made a LOT of pickles. A lot. Honestly, as a kid I preferred the store-bought dills to the homemade, but I LOVED her sweet pickles, especially the lime pickles.
If you’ve never had lime pickles they are sweet and extra crunchy. Just great.
Lime Pickles
- 7 LB sliced or speared cucumbers
- 2 gallons water
- ice water for second soak
- 1 1/2 cups lime
- 2 tablespoons salt
- 2 quarts vinegar
- 4 LB sugar
- pickling spice
Nothing beats an old-fashioned Ball canning jar… wide-mouthed, of course. (from Amazon)
Soak cucumbers for 24 hours in water and lime. After 24 hours, rinse well and soak another 3 hours in ice water.
Drain and transfer to a stockpot. Add salt, vinegar and sugar. Let stand overnight.
Next day, bring to a boil. Pour into canning jars with a pinch of pickling spice in each.
