lifestudent55
09-09-2009, 09:05
This is my mom's recipe. I'm making them for the first time, but I grew up eating these pickles. You can find pickling lime with canning supplies. Mom always simmered the pickles in the vinegar before putting it in the jars. She canned them using a water bath (regular canner with hot water about 1/2" above tops of jars) for about 20 minutes. This process takes a couple days, but makes some mighty fine sweet pickles like you won't find in any grocery store.
LIME PICKLES
From Barbara Lindley's kitchen.
7 1/2 lb. pickles sliced 1/4" thick
2 C. lime in 2 gal. cold water
Soak 24 hours. Rinse 2 or 3 times in cold water and let stand in cold water for 3 hours.
Drain. Cover with:
2 qt. cider vinegar
1 t. celery seed
1 t. pickling spice
3 T. salt
4 1/2 lb. sugar
1 t. whole cloves
Put spices in bag.
Soak overnight, then simmer 35 minutes and can hot.
LIME PICKLES
From Barbara Lindley's kitchen.
7 1/2 lb. pickles sliced 1/4" thick
2 C. lime in 2 gal. cold water
Soak 24 hours. Rinse 2 or 3 times in cold water and let stand in cold water for 3 hours.
Drain. Cover with:
2 qt. cider vinegar
1 t. celery seed
1 t. pickling spice
3 T. salt
4 1/2 lb. sugar
1 t. whole cloves
Put spices in bag.
Soak overnight, then simmer 35 minutes and can hot.
