Lime Water Chicken House Sweet Pickles Recipes

LIME WATER "CHICKEN HOUSE" SWEET PICKLES

Steps:

• In a large non metal container, add sliced cucumbers. (best to slice thin) Cover with the hydrated lime. Wonders of the new age... Pickling lime at Ace hardware (this is food grade hyd. lime) Add 2 gal cold water and let stand 24 hours. Drain, rinse well, several times with cold water. I halved this recipe and used my large crock pot ceramic insert. Juuuust enough room.
• Cover with cold water and let stand for 3 hours. Drain well.
• Mix together all the ingredients together, for the syrup. Add a few drops of green food coloring if you are using zucchini. Do not boil or heat. Pour over drained cukes and let stand over night.
• In the morning, boil very gently for 45 minutes. Pack into jars while hot and seal. Process in a water bath. Water Bath : pints @ 10 min.. This makes 10 pints of zucchini pickles with a little left over which I put into a container and set in refrigerator. These are ready to eat.

LIME PICKLES

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.