Grandma Jean's Lime Pickles
An old family recipe. I remember my mother and grandmother making these when I was a little girl. Very different and much better than anything you can buy in the store.
An old family recipe. I remember my mother and grandmother making these when I was a little girl. Very different and much better than anything you can buy in the store.
- Carbohydrate 288.193930059944 g
- Cholesterol 0 mg
- Fat 0.754866666823147 g
- Fiber 3.78166666793867 g
- Protein 4.21116666719227 g
- Saturated Fat 0.250413333380373 g
- Serving Size 1 1 Quart (924g)
- Sodium 14.4566666687787 mg
- Sugar 284.412263392006 g
- Trans Fat 0.21924000000672 g
- Calories 1132 calories
Step-by-step
- Dissolve 2 cups of lime in 2 gallons cold water. Pour over cucumbers to cover and let stand 24 hours.
- Drain, rinse thouroughly, and soak in fresh cold water for 4 hours.
- Make brine by mixing vinegar, sugar and salt. Add pickling spices in cheesecloth bag.
- Drain cucumbers, cover with brine and let stand overnight.
- Transfer cucumbers and brine to a large pot and simmer for 40 minutes (leave the bag with pickling spices in the pot to simmer).
- Remove spice bag and pack into hot, sterilized jars.
The Role of Pickling Lime
Hydrated lime, chemically known as calcium hydroxide, creates an alkaline solution that firms the pectin in cucumber cell walls. This high-pH bath prevents the fruit from turning soft during long preservation. Thorough rinsing after the 24-hour soak is mandatory. Residual lime alters the acidity of the final brine and ruins safety margins.
Judging Doneness Without a Gauge
Traditional canning relies on visual and textural indicators rather than electronic probes. Simmer the cucumbers in the spiced vinegar syrup for exactly 40 minutes. Watch for the slices to turn translucent at the edges while retaining a firm center. Test a piece by pressing it against the side of the pot with a wooden spoon. Resistance signals that the internal structure remains intact.
Managing the Brine and Spice Infusion
Encapsulate whole pickling spices in cheesecloth before dropping them into the vinegar and sugar mixture. This prevents tiny particles from clouding the liquid. Simmering extracts essential oils from the aromatics efficiently. Discard the spice pouch immediately after the 40-minute boil to prevent bitterness from overtaking the sugar profile.
