LIME PICKLES
They go really will with ham. Can't keep them on the shelf. They are worth the wait.
Provided by ED
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT11h25m
Yield 100
Number Of Ingredients 10
Steps:
- Mix 2 gallons water and pickling lime together in a large bowl; add cucumbers and soak, stirring often, for 24 hours. Drain and thoroughly rinse cucumbers under cold water.
- Fill a large bowl with ice water and soak cucumbers for 3 hours; drain.
- Pour cold vinegar into a large pot. Mix sugar, pickling spice, salt, celery seed, cloves, and food coloring into vinegar until dissolved. Add cucumbers; let sit, 8 hours to overnight.
- Bring cucumber mixture to a boil; remove pot from heat.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumber mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 67.2 calories, Carbohydrate 17.2 g, Fiber 0.2 g, Protein 0.2 g, Sodium 26.2 mg, Sugar 16.5 g
CRUNCHY LIME PICKLES
This is the Cucumber Pickle I make for the gentleman next door. He is so kind to me blowing my driveways and porches etc...It's my small way of saying "Thank You"...Back in the summer when I gave him a box of pint jars filled with these pickles he was over joyed. The other day he confessed "He's out" ...Next year I will have to...
Provided by Jewel Hall
Categories Vegetables
Time 1h40m
Number Of Ingredients 13
Steps:
- 1. Day 1: Simply soak cucumber slices in lime water for the 24 hours.
- 2. Day 2: Drain Cucumber slices and rinse thoroughly and cover with fresh water, soak 3 hours longer. Drain well as you mix the following soaking solution.
- 3. Mix the salt, cloves,sugar, white vinegar,celery seed and pickling spice together. Pour over cucumber slices in a non aluminum crock; soak over night making sure the solution covers the cucumber slices.
- 4. Day 3: Place the container of cucumber slices and solution on medium heat bring to a gentle boil and boil 40 minutes. May need to turn burner down a little.
- 5. Pack in clean, sterilized glass pint jars and seal using new lids. When pickles have cooled to room temperature...Any not sealed..refrigerate.
LIME PICKLE
Pair this tart, tangy and refreshing lime pickle with a simple meal of dhal and boiled rice. The recipe makes a 500g jar and will last for three months
Provided by Good Food team
Categories Condiment
Time 1h10m
Yield Makes a 500g jar
Number Of Ingredients 15
Steps:
- Put the limes in a saucepan and cover with water. Place a small heatproof plate on top of the fruit to keep them submerged and then bring to a boil over a medium heat and simmer for 20-30 mins until the limes are tender. Scoop out the limes, pat them dry with kitchen paper, and discard the cooking water.
- Once the limes are cool enough to handle, chop them (peel and pith included) into 3cm chunks and tip everything, including any juice, into a mixing bowl. Stir in the chopped garlic, chilli powder, turmeric and salt, and leave to one side for 1 hour.
- Heat a sturdy and dry frying pan over a medium-low heat, and add the mustard seeds, fenugreek, cumin and star anise, Stir and toast the spices for about 40 seconds until aromatic. Tip them into a mortar, add 1 teaspoon of sugar and pound to a powder with a pestle - you can also use an electric spice grinder for this, too.
- Add this ground spice mix to the limes, stir well, spoon everything into a sterilised jar and then seal. Leave the pickle in a warm place or on a sunny window ledge for 2-3 days so that flavours mature. Stir the limes once a day with a metal spoon to ensure they are evenly coated in the spice mix.
- Heat the oil in a wok or karahi over a medium-high heat and fry the ginger and green chillies for 2-3 mins, until the ginger starts to turn golden. Add the vinegar and sugar and simmer over a medium-low heat until the sugar has dissolved, then boil for 2 mins.
- Turn the heat off and add the steeped limes and masala. Leave on one side to cool and then spoon the pickle back into the same jar. Using a metal spoon, push the limes down into the jar so that they are covered by the spicy oil - you might need to add a little extra oil. Seal the jar and leave the pickle for 3-4 days before tasting. It will keep for 3 months at room temperature.
Nutrition Facts : Calories 38 calories, Fat 3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 0.2 grams protein, Sodium 0.67 milligram of sodium
OLD-FASHIONED LIME PICKLES RECIPE RECIPE - (4.1/5)
Provided by garciamoss
Number Of Ingredients 9
Steps:
- 1. Cut cucumbers into 1/4-inch slices, discarding the ends. In a 2-gallon or larger nonreactive (glass or ceramic) container, mix lime with salt and water. Add cucumbers and soak, stirring occasionally, for 12 to 24 hours. 2. Remove slices from lime solution, rinse in a colander and resoak for 1 hour in fresh, cold water. Repeat rinsing and soaking steps at least 2 more times to completely remove lime. Drain well. Set aside. 3. In a large pot, whisk together onions, vinegar, sugar, salt and pickling spice. Simmer over low heat-do not boil-for 15 minutes. 4. Sterilize 4 quart-sized canning jars, with their lids and seals, in boiling water. Carefully pack cucumbers and onions into jars and pour hot liquid over them, leaving 1/2-inch headspace. Use a wooden chopstick to stir out any air bubbles, and wipe rims to remove any liquid. Apply lids and rings. 5. Meanwhile, fill canner halfway with water, and heat it to 180 degrees. Set jars in canner, and continually monitor water temperature for 30 minutes. Make only minor adjustments to maintain this temperature for the duration. Ideally it should never exceed 185 degrees. (Alternatively, process jars in a boiling water bath for 15 minutes.) Pickles improve after a month in storage.
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5 SECRETS FOR CRUNCHY PICKLES • THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
Estimated Reading Time 7 mins
- Use small, firm cucumbers. This is, hands-down, the most important! If you start with a big ol’ soft cucumber, you’ll end up with big ol’ soft pickles.
- Jar them immediately after picking, or as soon as possible. Going straight from the vine to the jar is the best, and I always try to plan room in my schedule to can up a batch right away on pickle-picking day.
- Soak cucumbers in an ice water bath for a couple hours. If I can’t get to work canning my cucumbers immediately after picking them (or when I get home from the farmer’s market), submerging them in an icy bowl of water in the fridge will help them firm up/stay firm.
- Cut off the blossom end of cucumber. The blossom-end of a cucumber is said to contain enzymes which can cause mushy pickles. Cutting it off is your best bet.
- Add tannins to the jar. This may include oak leaves, grape leaves, or black tea. Honestly? This trick is always recommended, but I’ve had hit-or-miss results with it… If you have oak leaves or grape leaves handy, it definitely can’t hurt to toss one in each jar.
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