Pickle canning recipe published by Bernardin (Canada) (Canada).
Recipe safety classification
Manufacturer-published recipe — testing status not independently documented. Follow Bernardin’s exact ingredients, preparation, jar size, headspace, and process. Do not present this record as independently laboratory-tested by
Processing details
- Method
- Boiling-water
canning - Jar size / yield unit
- 125 mL Jars
- Headspace
- 1/2 inch
- Published processing direction
- At altitudes up to 1000 ft, process in a boiling-water canner for 10 minutes. Apply Bernardin’s source altitude adjustment above 1000 ft.
Publisher source
Bernardin’s official recipe page is the controlling source. The WPRM card preserves the imported formula and directions.
Preparation timeline
Read the full recipe card and source before starting. Complete any standing or maceration step stated there, then ready the canner, jars, lids, and measured ingredients.
Equipment
- Boiling-water canner with rack
- 125 mL Jars
- Jar lifter, funnel, and headspace tool
- Nonreactive preserving pot and accurate measures
Visual method guide
- Prepare and cook exactly as the recipe card directs.
- Fill hot jars with 1/2 inch headspace.
- Remove bubbles when applicable, wipe rims, and apply lids.
- Process according to the cited direction and the source’s elevation adjustment.
- Cool undisturbed and verify seals.
Safety essentials
Official Bernardin manufacturer recipe. Use the exact WPRM formula and the cited source directions; the imported record does not independently document laboratory testing.
About this recipe
Lime Pickle — Bernardin is a source-specific Bernardin home-canning record. The card below contains the complete imported formula and directions.
Before you begin
- Confirm the exact source remains available.
- Use only the stated jar size.
- Do not double or alter the preservation formula.
- Verify the elevation adjustment before processing.
Altitude and processing schedule
At altitudes up to 1000 ft, process in a boiling-water canner for 10 minutes. Apply Bernardin’s source altitude adjustment above 1000 ft. Follow Bernardin’s current elevation adjustment above the stated base elevation; never shorten the published process.
Lime Pickle — Bernardin
Pickle canning recipe published by Bernardin (Canada) (Canada).
Ingredients
Ingredients
- 1 tsp (5 ml) fenugreek
- 1/2 cup lime juice
- 1 -1/2 cups (375 ml) plus 1 tbsp (15 ml) cider vinegar, divided
- 1/4 cup (50 ml) coriander seeds
- 2 tbsp (25 ml) cumin seeds
- 2 tsp (10 ml) fennel seeds
- 1/3 cup (75 ml) chopped garlic, about 1 head
- 1/2 cup (125 ml) coarsely chopped gingerroot
- 1 -1/2 cups (375 ml) water, divided
- 2 tsp (10 ml) black mustard seeds
- 1 tsp (5 ml) turmeric
- 2 tsp (10 ml) chili flakes
- 1/4 tsp (1 ml) kosher salt
- 8 preserved limes, pulp and membrane removed, rinsed
- 4 preserved jalapeno peppers, rinsed
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
Canning method
- In small bowl soak fenugreek seeds in 1 tbsp (15 ml) vinegar, 24 hours. Place 6 clean 125 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. In a dry frying pan on high heat, toast cumin, coriander and fennel seeds for 1 minute. Finely grind in a spice or coffee grinder.
- In blender, add soaked fenugreek mixture, ground cumin, coriander and fennel, garlic, ginger, and 1/2 cup (125 ml) water; purée. In dry frying pan on high heat, toast black mustard seeds 1 minute or until they start to pop. Set aside.
- In a stainless steel sauce pan combine purée, mustard seeds, remaining water, remaining cider vinegar, turmeric, chili flakes, and salt. Bring to a boil. Reduce heat to medium and simmer, stirring occasionally for 20 minutes.
- Meanwhile, slice preserved lime peel into 1/2 inch x 1/2 inch (1 cm x 1 cm) pieces. Finely chop jalapeno peppers. Add limes and jalapeno peppers to pot and simmer 5 minutes. Ladle pickle into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace).
- Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more pickle. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner.
- Repeat for remaining pickle. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.
- At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes.* When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
- After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
- For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Keep this card open while you work. Ingredients and directions stay together on larger screens and stack clearly on phones.
Recipe Notes
Source: Bernardin (Canada)
Safety: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Source: Bernardin (Canada). Bernardin category: Pickles; recipe page https://www.bernardin.ca/recipes/en/lime-pickle.htm; process method inferred from category (not stated on index). SAFETY: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude. Full method and quantities at the source: https://www.bernardin.ca/recipes/category/Pickles/default.htm?paging=0&Lang=EN-US Yield as published: Makes about 6 x 125 ml jars.
Private Notes
Tried this recipe?
Share your results how it turned out.Serving and storage
Cool 12 to 24 hours, test seals, remove screw bands, label, and store sealed jars in a cool, dark, dry place. Refrigerate after opening.
Frequently asked questions
Can I change the formula?
No. Preserve the publisher’s exact proportions and method.
Can I use larger jars?
No. Use only the documented jar size.
What about altitude?
Use Bernardin’s current elevation adjustment and never reduce the base process.
Recipe context
This is a Bernardin-specific record. Do not combine its formula or processing statement with another recipe.
Troubleshooting
- Jar did not seal
- Refrigerate promptly or follow current authoritative reprocessing guidance within 24 hours.
- Processing was interrupted
- Restart the full verified process after the canner returns to a boil.
- Texture differs
- Do not change the
canning process to alter texture.
Source & provenance
- Source
- Bernardin
- Publication
- Official online recipe page
- Country
- Canada
- Original language
- English
- Image provenance
- Provenance not documented in the imported record; editorial verification required.