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I love making pickles every summer. Though in the early years, my pickles were definitely not crisp out of the jar. Thankfully, my mom and granny passed down my great grandmother’s recipe for lime pickles, and they are unbelievably crisp and crunchy straight out of the jar! Let’s check out how to make lime pickles at home.

What are lime pickles?

Lime pickles are a type of sweet pickle made from pickling lime, vinegar, sugar, and pickling spices. They are a popular southern staple that is often served with classic southern meals; is it even a meal without some pickles on the table? These crisp, sweet pickles are easy to make and can be enjoyed all year long.

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These aren’t dill pickles, though you could use whatever spices or herbs you’d like to flavor your lime pickles, I typically just make them a traditional sweet pickle. If you’re looking for a tangy dill recipe, check out my Quick Dill Pickle Recipe.

Crunchy Lime Pickle Ingredients

Here’s what you’ll need to make crunchy lime pickles at home. As with all canning and preserving recipes, be sure to start with the freshest produce you can get your hands on, whether that’s fresh from your garden or farmer’s market.

• 7 lbs pickling cucumbers, washed and sliced
• 1 1/2 cups pickling lime (find that here)
• 4 1/2 lbs sugar
• 2 Quarts white vinegar
• 2 Tbsp pickling spice
• 2 tsp celery seed
• 1 tsp salt
• cheesecloth (I prefer unbleached cheesecloth)

How to Make Crunchy Lime Pickles

1. Wash and slice pickling cucumbers into the desired size. Set aside.
2. Mix lime and one quart of water in a large bowl. Add cucumbers. Add enough additional water to cover the cucumbers. Let soak for 24 hours. (You’ll notice after several hours that your pickles may have a foam on top, that’s ok!)

3. Drain and wash pickles very well. Make sure all lime residue has been washed off.

4. Place pickles back in a large bowl and fill with ice water. Let pickles stand for 3-4 hours in the ice water. (I’d put a dish towel under your bowl.)

5. Drain pickles and spread them over a clean dish towel to dry off.

6. In a large mixing bowl or pitcher, combine sugar, vinegar and salt. Whisk to dissolve some of the sugar.

7. In the cheese cloth, place the pickling spice and the celery seed. Tie up seasonings in the cheesecloth and set aside.

8. Place pickles back into large bowl and add the cheesecloth bag of spices to the bowl. Pour the vinegar/sugar mix over the pickles and let stand overnight.

9. The next day, remove the cheesecloth bag and discard. Drain pickles, reserving the brine. (I have this large pot with a removable strainer that’s perfect for things like this. ) Place the brine in a large pot and bring to a boil. Once boiling, reduce heat and allow to cook 30 to 40 minutes, or until mixture has slightly thickened.

10. While mixture is cooking, go ahead and begin preparing jars for canning. (Wash and heat them.)

10. Add pickles to hot brine and boil 5 minutes.

11. Using a ladle and funnel, spoon pickles and brine into hot jars, making sure to use a chop stick or other tool for getting out air bubbles and filling every available space with pickles. Leave a one-inch head space at the top of each jar.

12. Be sure tops of jars are clean and secure clean lids.

13. Process jars in a water bath for 5 minutes.

14. Remove jars from water bath and allow to cool completely before checking they’ve sealed and labeling them appropriately.

And that’s it! You’ll have 8 pints of delicious sweet lime pickles, just like my Granny Fountain. Enjoy!

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Yield: 8 pints

Crunchy Lime Pickles

Print

Learn to make old fashioned sweet and crunchy lime pickles. Perfect for canning and long term storage, these sweet pickles are easy to make and enjoy all year long.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 1 day 12 hours

Total Time 1 day 13 hours 5 minutes

Ingredients

• 7 lbs pickling cucumbers, washed and sliced
• 1 1/2 cups pickling lime (find that here)
• 4 1/2 lbs sugar
• 2 Quarts white vinegar
• 2 Tbsp pickling spice
• 2 tsp celery seed
• 1 tsp salt
• cheesecloth (I prefer unbleached cheesecloth)

Instructions

1. Wash and slice pickling cucumbers into the desired size. Set aside.
2. Mix lime and one quart of water in a large bowl. Add cucumbers. Add enough additional water to cover the cucumbers. Let soak for 24 hours. (You'll notice after several hours that your pickles may have a foam on top, that's ok!)
3. Drain and wash pickles very well. Make sure all lime residue has been washed off.
4. Place pickles back in a large bowl and fill with ice water. Let pickles stand for 3-4 hours in the ice water. (I'd put a dish towel under your bowl.)
5. In a large mixing bowl or pitcher, combine sugar, vinegar and salt. Whisk to dissolve some of the sugar.
6. In the cheese cloth, place the pickling spice and the celery seed. Tie up seasonings in the cheesecloth and set aside.
7. Place pickles back into large bowl and add the cheesecloth bag of spices to the bowl. Pour the vinegar/sugar mix over the pickles and let stand overnight.
8. The next day, remove the cheesecloth bag and discard. Drain pickles, reserving the brine. (I have this large pot with a removable strainer that's perfect for things like this. ) Place the brine in a large pot and bring to a boil. Once boiling, reduce heat and allow to cook 30 to 40 minutes, or until mixture has slightly thickened.
9. While mixture is cooking, go ahead and begin preparing jars for canning. (Wash and heat them.)
10. Add pickles to hot brine and boil 5 minutes.
11. Using a ladle and funnel, spoon pickles and brine into hot jars, making sure to use a chop stick or other tool for getting out air bubbles and filling every available space with pickles. Leave a one-inch head space at the top of each jar.
12. Be sure tops of jars are clean and secure clean lids.
13. Process jars in a water bath for 5 minutes.
14. Remove jars from water bath and allow to cool completely before checking they've sealed and labeling them appropriately.

Recommended Products

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  McCormick Culinary Pickling Spice, 12 oz - One 12 Ounce Container of Mixed Pickling Spice, Best for Seasoning Pickles, Corned Beef, Pot Roasts and More
• 
  Lucy's Family Owned - Natural Distilled White Vinegar, 1 Gallon (128 oz) - 5% Acidity
• 
  Mrs. Wages Pickling Lime (1-Pound Resealable Bag), Green