Old South Cucumber Lime Pickles
7 lbs cucumbers (sliced crosswise)
1 Cup Mrs. Wages Pickling Lime
2 gallons water
8 Cups distilled white vinegar (5% acidity)
8 Cups sugar (or Splenda)
1 Tablespoon salt (optional)
2 teaspoons mixed pickling spices
1. Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 12 hours or overnight. Do not use aluminum ware.
2. Remove sliced cucumbers from lime water. Discard lime water. Rinse cucumbers 3 times in fresh cold water. Soak 3 hours in fresh ice water.
3. Combine vinegar, sugar, salt and mixed pickling spices in a large pot. Bring to a low boil, stirring until sugar dissolves. Remove syrup from heat and add slice cucumbers. Soak 5-6 hours or overnight.
4. Boil slices in the syrup 35 minutes. Fill sterilized jars with hot slices. Pour hot syrup over the slices, leaving 1/2 inch headspace. Cap each jar when filled.
5. Process pints 10 minutes*, quarts 15 minutes in a BWB canner.
6. Test jars for airtight seals according to manufacturers instructions. Refrigerate unsealed jars.
* Processing time listed is for altitudes less than 1000 feet. At altitudes of 1000 feet or above, increase processing time 1 minute for each 1000 feet of altitude.
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