County Fair Lime Pickles

Serves: 5
Total Calories: 1,886
Yield: 10 jars


2 gallons cold water
2 cups pickling lime
9 pounds cucumbers, thinly sliced
ice cubes
3 quarts white vinegar
12 cups sugar
2 tablespoons pickling spice
2 teaspoons canning salt
1 teaspoon mustard seed
1 teaspoon celery seed
10 (1-quart) canning jars and lids, sterilized


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.

Nutritional Facts:

Serves: 5
Total Calories: 1,886
Calories from Fat: 0

This County Fair Lime Pickles recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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