Pickled Lime Slices Food

LIME PICKLES

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.

OLD SOUTH CUCUMBER LIME PICKLES

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.

PICKLED LIME SLICES

Steps:

• 1. Wash limes; dry. Then slice crosswise into 1/8-inch slices. Arrange in a single layer on parchment covered cookie sheets.
• 2. Combine salt and rest of ingredients, except oil, mixing well. Sprinkle 1/2 of mixture over lime slices; let set for 1/2 hour; turn slices over and sprinkle with remaining salt mixture. let stand for another 1/2 hour.
• 3. While this is setting; bring the oil to boiling in a small saucepan; remove from heat let cool slightly. Pack lime slices into 2 hot and sterile pint jars. Cover with oil;-making sure there are no air bubbles. Seal quickly. Let stand in a warm place at least 4 days. Great side garnish to lamb,poultry, rice, pasta,or seafood.