August 4th, 2017: In today’s show I share our Sweet Lime Pickle Recipe with you as well as some great canning resources:
The Trayer Wilderness Cookbook ~ Homesteading The Traditional Way – Volume 1
The Made-from-Scratch Life: Simple Ways to Create a Natural Home
Fiercely DIY Jam, Jellies and Fruit Butters
Home Canning With Confidence Course
At Home Canning From Beginner To Beyond
Sweet Lime Pickles
7 lbs of pickles – cut 1/4 inch thick, do not peel
Soak 24 hours in 2 gallons of cold water with 2 cups of lime (dissolved)
Drain and rinse well
Soak 3 hours in clear water
Drain well
Put these ingredients over – cold.
Add water to vinegar if too strong.
Add:
2 Qts. ACV Vinegar
9 Cups sugar
1 Tsp. Celery seed
1 Tsp. Whole cloves
1 Tsp. Pickling Spice
3 tablespoons salt
Pour over pickles and let stand 24 hours
Simmer – make juice real hot, but not boiling, then time for 30 minutes
Put in jars and seal.
On Page 5 of the USDA Complete Guide to Home Canning Guide 6 Preparing and Canning Fermented Foods and Pickled Vegetables you will find the Low-Temperature Pasteurization Treatment instructions.
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