Old-Time Sweet Lime Cucumber Pickles

Name: Old-Time Sweet Lime Cucumber Pickles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 100 servings
Cuisine: American
Ingredients: 1 tsp Celery Seed; 7 lb Cucumber; 1 dash Food Coloring; 2 cups Pickling Spice; 1 tsp Salt; 8 cups Sugar; 6 cups Vinegar; 2 gal Water; 0.5 tsp Whole Cloves

Side Dish 🥗Snack 🍿 American Low-Carb Low-Sodium Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Old-Time Sweet Lime Cucumber Pickles balance bright tang with gentle sweetness, delivering exceptionally crisp chunks thanks to traditional pickling lime. The spice blend of cloves, celery seed, and pickling spice adds warm, aromatic notes that linger. Serve alongside ham, barbecue, or charcuterie boards when you want a nostalgic, crunchy condiment that stands out.

Prep20 mins
Cook20 mins
Serves100
DifficultyMedium

1

In a large bowl, combine 2 gallons water with pickling lime; add the cucumbers and soak, stirring often, for 24 hours.
2

Drain the cucumbers; rinse thoroughly under cold water. Fill a large bowl with ice water; add the cucumbers and soak for 3 hours. Drain.
3

Pour cold vinegar into a large pot; stir in the sugar, pickling spice, salt, celery seeds, cloves, and food coloring until dissolved. Add the cucumbers; set aside for 8 hours to overnight.
4

Bring the cucumber mixture to a boil; remove the pot from the heat.
5

Check 11 pint-sized jars for cracks and the rings for rust, discarding any defective ones. Keep them immersed in simmering water until the pickles are ready. Wash new, unused lids and rings in warm, soapy water.
6

Pack the cucumber mixture into hot, sterilized jars, filling to within 1/4 inch of the tops. Run a clean knife or thin spatula around the insides of the jars to release any air bubbles. Wipe the jar rims with a moist paper towel to remove any residue. Place the lids on top and screw the rings on tightly.
7

Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower the jars, spaced 2 inches apart, into the boiling water using a holder. Add more boiling water to cover the jars by at least 1 inch. Return to a rolling boil, cover, and process for 15 minutes.
8

Remove the jars from the stockpot and set them on a cloth-covered or wooden surface, several inches apart, until cool. Press the centers of the lids with a finger to confirm they do not move up or down. Remove the rings for storage and store in a cool, dark place.