Lime Pickles Recipe

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.