Best 14 Hot Sweet Cucumber Lime Pickles 3 Day Recipes

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**Indulge in a Trio of Exquisite Cucumber Delights: Hot & Sweet Pickles, Refreshing Lime Pickles, and a Tangy Garlic Variation**

Embark on a culinary journey with this comprehensive guide to crafting three delectable cucumber pickle recipes that tantalize your taste buds. From the fiery kick of Hot & Sweet Cucumber Pickles to the zesty tang of Refreshing Lime Pickles, and the savory allure of Garlic Cucumber Pickles, this article has something for every pickle enthusiast. Get ready to transform ordinary cucumbers into extraordinary culinary creations, perfect for elevating any meal or gathering.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET HOT PICKLES



Sweet Hot Pickles image

This recipe is the result of playing around with several different recipes after trying and falling in love with a commercial brand of sweet hot pickles. If you don't want hot pickles, just omit the pepper and you will have something close to a real crispy bread and butter pickle. After opening a jar, remove the pepper as the pickles will keep getting hotter. You could experiment with a different kind of pepper however we tried jalapeno and the taste was not the same and was a little weird, to us anyway!

Provided by Lunchmeat

Categories     Spicy

Time P2DT2h

Yield 6-8 pints, 6-8 serving(s)

Number Of Ingredients 9

7 lbs washed and sliced cucumbers
1 3/4 cups pickling lime
3 tablespoons pickling spices
1 teaspoon celery seed
9 cups white vinegar
8 cups sugar
2 teaspoons turmeric
2 1/2 tablespoons salt
6 -8 habanero peppers

Steps:

  • Place sliced cucumbers in 1 gallon cold water and mix in 1 3/4 cups pickling lime. Refrigerate overnight. Next day, rinse 3-4 times until water is clear. Soak 3-4 hours in ice water then drain.
  • Using 3-4 layers of cheesecloth, make a spice bag with the pickling spice and celery seed, tie bag well.
  • Bring the vinegar, sugar, turmeric, spice bag and salt to a boil. Add cucumber slices and boil 30-40 minutes until cucumbers are mostly clear. Remove spice bag.
  • Pack cucumbers and syrup into hot, sterilized jars. If using peppers, add 1 pepper to each jar. Adjust lids and bands. Put into enough boiling water to cover jars and boil for 15 minutes. Make sure jars seal.

Nutrition Facts : Calories 1208.6, Fat 0.9, SaturatedFat 0.2, Sodium 2940.2, Carbohydrate 293.8, Fiber 3.5, Sugar 279.1, Protein 4.4

EMERIL'S HOMEMADE SWEET AND SPICY PICKLES



Emeril's Homemade Sweet and Spicy Pickles image

NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.

Provided by Food Network

Categories     side-dish

Time P14DT2h55m

Yield 4 pints

Number Of Ingredients 13

3 pounds pickling cucumbers, sliced into 1/4-inch thick slices
2 cups sliced onions
1/2 cup pickling salt
6 cups water
3 cups white vinegar
1 1/2 cups apple cider vinegar
3 1/2 cups sugar
2 tablespoons yellow mustard seeds
1/2 teaspoon turmeric
4 whole cloves
10 tablespoons roughly chopped garlic
24 dried cayenne peppers
2 teaspoons 100 percent Natural Pickle Crisp, optional

Steps:

  • Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
  • Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
  • Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
  • Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.

HOT-SWEET CUCUMBER LIME PICKLES - 3 DAY



Hot-Sweet Cucumber Lime Pickles - 3 Day image

A sweet, crunchy pickle with a slightly tangy bite - but not really hot. These luscious pickles take 3 days from start to finish; however, total time spent on preparation and cooking is less than 1 hour per day - under 3 hours total. Their excellent flavor makes them well worth the effort. I have to hide them to make them last all year long! Labeled and wrapped with a pretty bow, they make great hostess gifts. NOTE: Pickling lime is a powdered food grade hydrated lime manufactured by Ball and other companies. It makes pickles crunchy/crispy.

Provided by BeachGirl

Categories     Vegetable

Time 3h

Yield 8-12 pints

Number Of Ingredients 7

1 gallon water
7 1/2 lbs sliced cucumbers
1 cup pickling lime
2 quarts white vinegar (distilled) or 2 quarts apple cider vinegar (5% acidity)
4 1/2 lbs granulated sugar (9 cups)
3/8 ounce pickling spices
1 tablespoon salt (not iodized)

Steps:

  • DAY 1: Soak cucumbers in Soaking Solution of lime and water for 24 hours, making sure all cucumber slices are covered.
  • Place a plate on top and weight it with a heavy, clean object, such as a gallon of water.
  • DAY 2: Remove cucumbers, wash well until water runs clear.
  • Soak in clear water for 3 hours.
  • Drain cucumbers and wash again.
  • Place cucumbers in the Pickling Solution and leave overnight.
  • DAY 3: After soaking cucumbers in the Pickling solution overnight, pour the pickling solution (reserving the cucumbers) into a very large pot.
  • Bring to a boil.
  • Add cucumbers and bring to a boil again.
  • Boil 35 minutes.
  • Seal in hot, sterilized, pint or quart canning jars.
  • Let jars cool and dry.
  • Label and store.
  • Chill before serving.
  • HOUSE SPECIALTY APPETIZERS: Serve chilled, drained pickles slices in a small bowl.
  • Surround with bowls of thinly sliced summer sausage, crackers, and thinly sliced cheeses (cheddar, swiss, havarti, etc).
  • To assemble, place summer sausage, pickle slice, and cheese on top of each cracker.
  • Enjoy!

Nutrition Facts : Calories 1101.5, Fat 0.5, SaturatedFat 0.2, Sodium 909.3, Carbohydrate 272.8, Fiber 2.1, Sugar 262.7, Protein 2.8

QUICK PICKLED SWEET CUCUMBERS



Quick Pickled Sweet Cucumbers image

Provided by Guy Fieri

Categories     condiment

Time 30m

Yield about 1 quart

Number Of Ingredients 5

1 hothouse cucumber, finely sliced
1/2 Fresno chile, halved lengthwise, seeded if desired and finely sliced
1 cup white vinegar
3/4 cup sugar
1 teaspoon kosher salt

Steps:

  • Add the cucumber slices and chile slices to a medium bowl and toss to combine.
  • In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.

SWEET CUCUMBER PICKLES



Sweet Cucumber Pickles image

These are AMAZING! Everyone argues that it can't be cucumbers!! I've been told they belong in a pie - so sweet and in their own dark syrup. Lots of work but VERY worth the effort!

Provided by sharflan

Categories     Vegetable

Time 4h30m

Yield 8-10 pints, 8-10 serving(s)

Number Of Ingredients 10

6 -8 large cucumbers, x-large yellow*
1/2 cup salt
4 1/2 cups water
1 quart vinegar
6 -7 cups white sugar
1 teaspoon turmeric
2 teaspoons cinnamon
1 tablespoon clove
2 bay leaves, whole
2 tablespoons mustard seeds

Steps:

  • * The x-large yellow cucumbers are a particular type. If they are not available to you, regular cucumbers will do but increase the number to 12.
  • Pare the cucumbers and quarter, removing the seeds.
  • Cut into strips and halve.
  • Combine the salt and water in a large kettle, stirring to dissolve the salt.
  • Add the cucumber strips and allow to sit in the brine about 12 hours.
  • DRAIN WELL.
  • In a kettle, combine vinegar, sugar and spices. (The spices may be tied into a cheesecloth bag or left in the pot. I leave them in the pot).
  • Heat to boiling, adding enough cucumber strips to cover the bottom of the pan, cooking until just slightly transparent.
  • Remove the pickles to sterilized jars and repeat til all the cucumbers have been cooked.
  • Pour the hot 'syrup' into the pickle jars (to within 1/2 inch from the rim), keeping any leftover syrup.
  • DO NOT SEAL THE JARS! Cover the jars and each morning for the next 3 days, drain off the 'syrup' into your kettle (with any leftover syrup, boiling for 5 minutes & pour over the pickles.
  • Follow this last step each of the following 3 days. SEAL on the third day.
  • Brine time (12 hrs) is not included nor are the 3 days -- .

Nutrition Facts : Calories 654.1, Fat 1.3, SaturatedFat 0.2, Sodium 7085.3, Carbohydrate 160.3, Fiber 2.2, Sugar 153.9, Protein 2.3

LIME PICKLES



Lime Pickles image

I got this recipe from one of those little old ladies (God rest her soul) from a church i used to go to and when i would do handyman work for her she would give me a jar!! and she finaly gave me the recipe one day!!

Provided by David Henson

Categories     Vegetable Appetizers

Number Of Ingredients 10

7 lb sliced cucumbers cut in 1/4
2 gal water
2 c pickleing lime
2 qt cider vinegar
8 c sugar
1 Tbsp pickle spices
2 Tbsp salt (not iodidized!!!)
1 Tbsp celery seed
1 Tbsp allspice, ground
green food coloring

Steps:

  • 1. Day one: Soak the cucumber slices in 2 gallons of water with lime for 24 hours. Then drain and soak in clear water for 3 hrs. next wash thoroughly. drain
  • 2. Day two: Heat vinegar, sugar, spices soak pickles in this mixture overnight.
  • 3. Day three: Bring pickles and vinegar mix to a hard boil (add a litle green food color) for 35 min. divide into hot jars and seal with flats and rings. (let sit in jars for a few days before using)

OLD FASHIONED SWEET CUCUMBER PICKLE



Old Fashioned Sweet Cucumber Pickle image

These are wonderful pickles that probably go back several generations. I love them and so does everyone I serve them to. Be warned - they take 2 weeks to complete but they only need a few minutes attention each day.

Provided by Toadflax

Categories     For Large Groups

Time P14DT3h

Yield 150 serving(s)

Number Of Ingredients 13

8 quarts pickling cucumbers
2 cups pickling salt
1 gallon water
1 gallon hot water
2 tablespoons alum
1 gallon water
12 cups sugar
6 cups vinegar
3 tablespoons pickling spices
green food coloring
yellow food coloring
cinnamon stick
clove, whole

Steps:

  • Please note that I use whatever quantities of cucumbers I have on hand, adjusting the quantity of brines and syrup to cover the cucumbers generously. You will need more brine to cover the cukes initially than you will need syrup later as there is a lot of shrinkage. Therefore I don't guarantee the above quantities will all work out exactly but each solution is easy to adjust to what you need. Start with what you think will cover the cucumbers and just make a little more if you need it.
  • The use of alum is no longer recommended in home canning - I have noticed that some of the big pickle companies still use it and so do I in these pickles. It makes them crisp. I have made them without and they were not nearly as good.
  • Day# 1.
  • Prepare the salt/water brine by heating together until salt dissolves. It will cool sufficiently while you prepare the cucumbers.
  • Wash the cucumbers in cold water. If they are less than 1 1/2" inches in diameter slice them in 3/8" - 1/2" slices. Larger ones may be halved or quartered and the seeds scooped out then cut into pickle-sized chunks.
  • Put the cucumbers in a container (a large crock is preferred but hard to come by anymore - a plastic pail works fine). Do not use metal.
  • Pour the salt/water brine over the cucumbers to cover. Place a plate over the cucumbers to submerge them. Put a weight on it (plastic vinegar bottle perhaps?). Cover with a cloth. Let stand 7 days.
  • Day#8.
  • Your pickles might not look very nice after 7 days but they are okay. Drain the brine off (dump in a clean sink), rinse the pickles and pail, put cucumbers back in and cover with plain hot water. Let stand till next day, (day# 9) drain again, and cover with alum/water solution (again heated to dissolve alum). Let stand one day.
  • Day# 10.
  • Drain pickles and return to pail. Prepare syrup by combining sugar and vinegar in a large (not aluminum) pot. Tie the pickling spice in a piece of cheesecloth and put in pot. Add a couple of drops of green food coloring and several of yellow. Bring to boil, simmer 10 minutes. Pour over cucumbers, submerge the spice bag in the pail.
  • Every day, for 3 days, (days 11-12-13) drain the syrup into a pot, reheat and pour back over the pickles. Each day check the color, correcting it with yellow food coloring - it rarely needs anymore green.
  • On day #14 put the pickles in sterilized jars, adding a piece of cinnamon stick and a few whole cloves to each jar. Heat brine, (discard spice bag)and pour in jars to cover pickles, leaving a little head space. Seal with 2 piece lids.
  • Modern canning instructions would now call for these to be processed in a water bath for 10 minutes. I do not. If the odd jar doesn't seal I refrigerate it and use it first. In a cool dark place these pickles will keep a long time (I usually make a 2 year supply) Time and servings guestimated.

Nutrition Facts : Calories 67.5, Sodium 1512.1, Carbohydrate 16.9, Fiber 0.1, Sugar 16.4, Protein 0.2

CRUNCHY LIME PICKLES



CRUNCHY LIME PICKLES image

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

CUCUMBERS: DAY 1
7 lb medium sized cucumbers
sliced to 1/4 to 1/2 inch, weigh, cover with .....
2 c hydrated lime mixed with 2 gallon of water
soak cucumber slices in water / lime mixture 24 hours.
DAY 2
1 Tbsp salt
1 tsp whole cloves
4 1/2 lb white sugar
2 qt vinegar
1 tsp celery seed
1 tsp pickling spice
DAY 3 EXPLAINED BELOW

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.

OLD SOUTH CUCUMBER LIME PICKLES



Old South Cucumber Lime Pickles image

These are from the back of a jar of Mrs. Wages Pickling Lime, but they are delicious!!! My grandma used to make these every year and I make them now just so I can make her potato salad with them. It's just not the same any other way. The original recipe does not call for the green food coloring, but you just HAVE to have it, at least that's how it is in my house. The yeild and times are approximate. Hope you enjoy! :P

Provided by 2SpiceItUp

Categories     Vegetable

Time P2D

Yield 4-6 quarts, 4-6 serving(s)

Number Of Ingredients 8

7 lbs cucumbers, sliced
1 cup mrs. wages pickling lime
2 gallons water
8 cups distilled white vinegar, 5% acidity
8 cups sugar
1 tablespoon salt
2 teaspoons mixed pickling spices
1 (1 ounce) bottle green food coloring, it may not take that much, but you want them a very dark green color

Steps:

  • Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 2 hours or overnight. Do not use aluminum ware.
  • Remove sliced cucumbers from lime water. Discard lime water. Rinse 3 times in fresh cold water. Soak 3 hours in ice water.
  • combine vinegar, sugar, salt and mixed pickling spices in a large pot. Bring to a low boil, stirring until sugar dissolves. Remove syrup from heat ad add sliced cucumbers. Soak 5-6 hours or overnight.
  • Boil slices in the syrup 35 minutes. Fill sterilized jars with hot slices. Pour hot syrup over the slices, leaving 1/2 inch headspace. Cap each jar when filled.
  • Process pints 10 minutes, quarts 15 minutes in a boiling water bath canner.
  • Test jars for airtight seals according to manufacturer's instructions. Refrigerate unsealed jars.

Nutrition Facts : Calories 1752.9, Fat 0.9, SaturatedFat 0.3, Sodium 1806.9, Carbohydrate 428.9, Fiber 4, Sugar 413.1, Protein 5.2

BEST EVER SWEET PICKLES



Best Ever Sweet Pickles image

I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor

Provided by Taste of Home

Time 1h10m

Yield 4 pints.

Number Of Ingredients 12

9 cups sliced pickling cucumbers
1 large sweet onion, halved and thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon whole peppercorns
12 garlic cloves, crushed
4 bay leaves

Steps:

  • In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

3 DAY SWEET PICKLES



3 Day Sweet Pickles image

My Grandmother used to make these pickles when I was a little kid in 1/2 gallon paper milk cartons. I am trying to find her original recipe. I found this one and hope it is close. Let me know how they turn out if you make them before I do. Thanks, Brian

Provided by brian48195

Categories     Vegetable

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 8

5 cucumbers (just a guess here)
1 gallon water
1 cup salt
3 cups sugar
4 cups vinegar
1 cup water
1/2 teaspoon allspice
1 pinch alum, as needed

Steps:

  • Day 1-3 - Soak pickles in water and salt for 3 days.
  • Day 3 - Drain and rinse pickles. Mix 2 cups of vinegar to 1 cup water. Pour over pickles. Bring to boil. Put in jars.
  • Mix 3 cups of sugar, 2 cups of vinegar and ½ tsp allspice. Heat. Pour over top of pickles and add a pinch of alum to each jar. Seal.

Nutrition Facts : Calories 272.2, Fat 0.2, SaturatedFat 0.1, Sodium 11330.3, Carbohydrate 65.6, Fiber 0.8, Sugar 62.5, Protein 1

CUCUMBER LIME PICKLES



Cucumber Lime Pickles image

Make and share this Cucumber Lime Pickles recipe from Food.com.

Provided by Nancy Sneed

Categories     Canning

Time P2DT9h35m

Yield 6-8 pints

Number Of Ingredients 10

7 lbs cucumbers, sliced lengthwise
2 cups pickling lime
2 gallons water
2 quarts vinegar
8 cups sugar
1 tablespoon salt
3 drops green food coloring (optional)
2 quarts vinegar
8 cups sugar
1 tablespoon salt

Steps:

  • Soak the cucumbers lime and water in enamel or crockery for 24 hours, stirring occasionally.
  • (Do not use Aluminum Ware).
  • Remove from lime water and rinse in 3 cool waters.
  • Soak 3 additional hours in ice and water.
  • Remove carefully to drain.
  • Mix syrup ingredients and stir until dissolved.
  • Pour over the cucumbers.
  • Let set 5 or 6 hours or overnight.
  • Add pickling spices to taste.
  • (Use whole cloves or allspice).
  • Boil mixture for 35 minutes.
  • Fill sterilized jars with cucumber slices and pour syrup over cucumbers leaving 0.125 inch head space.
  • Seal jars.
  • If syrup does not cover cucumbers while boiling, mix partial recipe of syrup and add it.

SERRANO LIME CUCUMBER PICKLES



Serrano Lime Cucumber Pickles image

Make and share this Serrano Lime Cucumber Pickles recipe from Food.com.

Provided by carons67

Categories     Low Protein

Time 51m

Yield 8 pints

Number Of Ingredients 9

6 cups white vinegar
2 cups brown sugar
3/4 cup lime juice
1/4 cup kosher salt
1 1/2 teaspoons red chili pepper flakes
3 lbs pickle cucumbers
8 shallots or 8 winter onions
16 serrano peppers
Ball pickle crisp, if canning

Steps:

  • If canning, sterilize 8 jars, lids and rings.
  • Mix first five ingredients in a large pot. Bring the brine to a boil, stirring to dissolve sugar. Remove from heat and cool to room temperature.
  • Meanwhile, thinly slice cucumbers. Strip skins off of winter onion (or shallot) bulbs. Slice serranos in half length-wise, keeping the seeds inside.
  • When equipment is sterilized and brine is cooled, pack each jar with cucumbers, 4 serrano slices and one winter onion (shallot). Sprinkle a rounded 1/8 teaspoons of Pickle Crisp on top (if canning).
  • Using a funnel, pour brine into each jar. If canning, follow standard instructions.
  • If canning, process for 15 minutes. Otherwise, cover and place in refrigerator.
  • Let brine for two weeks if refrigerated, or three weeks if canned.

Nutrition Facts : Calories 297.6, Fat 0.3, SaturatedFat 0.1, Sodium 3576.8, Carbohydrate 68.1, Fiber 1.6, Sugar 57.8, Protein 2

LIME PICKLES



Lime Pickles image

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

2 gallons water
2 cups pickling lime (calcium hydroxide)
7 pounds cucumbers, cut into chunks
6 cups cold vinegar
8 cups white sugar
2 teaspoons pickling spice
1 teaspoon salt
1 teaspoon celery seed
½ teaspoon whole cloves
1 drop food coloring, or as desired

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

Tips:

  • Choose the right cucumbers: Pickling cucumbers are ideal for this recipe as they are smaller and have a thinner skin, making them more absorbent and flavorful.
  • Slice the cucumbers evenly: Uniformly sliced cucumbers will ensure even pickling and a more visually appealing result.
  • Use a clean glass jar: A clean glass jar is essential to prevent contamination and ensure a safe pickling process.
  • Follow the recipe precisely: The success of the pickles largely depends on following the recipe accurately, especially regarding the measurements and timing.
  • Store the pickles properly: Once the pickles are ready, store them in a cool, dark place to maintain their quality and flavor.

Conclusion:

The hot-sweet cucumber-lime pickles are a delicious and versatile condiment that can elevate any meal. With their unique combination of sweet, spicy, and tangy flavors, these pickles add a burst of flavor to sandwiches, salads, tacos, and more. The pickling process, while requiring some patience, is straightforward and rewarding, resulting in a delightful homemade treat that is sure to impress. So, gather your ingredients, follow the steps, and enjoy the taste of these delightful hot-sweet cucumber-lime pickles!

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