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