Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
Read the complete card before starting and follow every source-specific step.
Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Old South Cucumber Lime Pickles — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Old South Cucumber Lime Pickles — Mrs. Wages
Ingredients
- 7 lbs medium-size pickling cucumbers
- 1 cup Mrs. Wages® Pickling Lime
- 2 gal water
- 2 qt Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)
- 8 cups granulated sugar
- 1 Tbsp Mrs. Wages® Pickling & Canning Salt
- 1 Tbsp Mrs. Wages® Mixed Pickling Spice
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
- To start this lime pickle recipe simply wash cucumbers. Remove 1/16 -inch from blossom end and slice crosswise. Mix pickling lime in water. Aluminum containers should not be used for the lime solution. Soak cucumbers for 12 hours or overnight in the lime water, stirring occasionally.
- Rinse 3 times in cool water and soak 3 more hours in ice water. In a bowl, mix together vinegar, sugar, and salt until dissolved. Remove cucumbers from final ice water soak. Drain slices. Pour syrup over top. Let stand for 5 to 6 hours or overnight. Add pickling spice to taste.
- Drain syrup off cucumber slices into a saucepan. Simmer for 35 minutes. Pack cucumber slices into hot quart jars. Pour boiling syrup over slices to cover and leaving 1/2 -inch headspace. Remove air bubbles.
- Adjust lids and process pints for 10 minutes and quarts for 15 minutes, using boiling water bath method.
- Processing: As published by Mrs. Wages: "process pints for 10 minutes" (boiling water bath canner) - 10 minutes.
Recipe Notes
Private Notes
Tried this recipe?
Share your results how it turned out.Serving and storage
Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.