Sweet Lime Pickles

These are the best sweet lime pickle slices. They take a little more time to make than most other sliced pickles, but are worth it. These pickles are great in ham salad, on sandwiches, or eaten right out of the jar!

MAKES:  ABOUT SEVEN TO NINE 1-QUART JARS

INGREDIENTS:

• 2 gallons water
• 2 cups pickling lime
• 7 pounds pickling cucumbers, rinsed and sliced ¼ inch thick
• 9 cups granulated sugar
• 8 cups white vinegar
• 1 tablespoon canning or pickling salt
• 2 teaspoons pickling spice
• 1 teaspoon celery seeds

INSTRUCTIONS:

1. In a large mixing bowl, enamel or glass pickling jar, or plastic food-safe bucket, combine the water and lime, and stir until the lime is completely dissolved. Add the cucumber slices and let them soak at room temperature for 12 hours or overnight.
2. Using a slotted spoon, carefully remove the cucumbers from the lime water; discard the lime water. Rinse the cucumber slices three times in cold water, changing the water after each rinsing.
3. Fill the large mixing bowl with cold water. Add the rinsed cucumber slices and top with crushed or cubed ice. Let the cucumber slices soak for 3 hours in the ice water. Drain well.
4. In an 8- to 10-quart stainless steel stockpot, combine the sugar, vinegar, salt, pickling spice, and celery seeds. Bring the mixture to a gentle boil over medium heat, stirring constantly until the sugar dissolves. Remove the pot from the heat and add the drained cucumber slices. Cover and let the slices soak in the syrup at room temperature for 5 to 6 hours, or overnight.
5. Bring the cucumber mixture to a boil over medium-high heat. Reduce the heat and boil gently for 35 minutes. Remove the pot from the heat.
6. Using a slotted spoon, pack the pickle slices into hot jars, leaving ½-inch headspace. Ladle the hot syrup into the jars, covering the pickles and maintaining the ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
7. Process pint and quart jars in a water bath canner for 15 minutes (see p. 34 for instructions). Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

TIP:

• Do not use containers or pans made of aluminum for preparing pickles, as the metal can react with the lime or vinegar.