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Product Description
Create Old South Cucumber Lime Pickles Makes 5 Quarts 7 lbs pickling cucumbers (about 40 - 3 to 4 inches) 1 cup Mrs. Wages Pickling Lime 2 gallons water 8 cups Mrs. Wages Pickling & Canning Vinegar (5% acidity) 8 cups granulated sugar 1 Tbsp Mrs. Wages Pickling & Canning Salt 1 Tbsp Mrs. Wages Mixed Pickling Spice PREPARE and PROCESS home canning jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot. WASH cucumbers and drain. Cut 1/16-inch off blossom end and discard. Cut cucumbers into crosswise slices. Whole cucumbers are not recommended. MIX Mrs. Wages Pickling Lime and water in a large non-reactive food grade container. Do not use aluminum. Cover and soak cucumbers for 2 hours or overnight in lime water, stirring occasionally. Rinse thoroughly 3 times in cool water. Cover and soak 3 more hours in ice water in refrigerator. COMBINE Mrs. Wages Pickling & Canning Vinegar, Sugar, and Mrs. Wages Pickling & Canning Salt in a large non-reactive food grade container. Do not use aluminum. Stir until dissolved. Remove cucumbers from final ice water soak. Drain slices, and place into a large non-reactive food grade container. Pour vinegar mixture over top. Cover and soak 5 to 6 hours or overnight in refrigerator. DRAIN vinegar mixture into a non-reactive saucepan. Do not use aluminum. Add Mrs. Wages Mixed Pickling Spice. Bring to a boil, reduce heat and simmer 35 minutes. Stir occasionally. PACK cucumbers tightly into sterilized hot jars, leaving 1/2-inch headspace. Evenly divide hot pickling syrup among the packed jars leaving 1/2-inch headspace. Unused brine may be stored in a non-reactive container up to one week in refrigerator. Remove air bubbles, wipe rim and cap each jar as it is filled. Process pints 10 minutes* and quarts 15 minutes* in a boiling water bath canner. Remove canner from heat, remove lid and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours. Product is read to eat after 24 hours. Before serving, chill to enhance flavor and crispness.
Mrs. Wages White 1 Gallon Pickling And Canning Vinegar
Create Old South Cucumber Lime Pickles Makes 5 Quarts 7 lbs pickling cucumbers (about 40 - 3 to 4 inches) 1 cup Mrs. Wages Pickling Lime 2 gallons water 8 cups Mrs. Wages Pickling & Canning Vinegar (5% acidity) 8 cups granulated sugar 1 Tbsp Mrs. Wages Pickling & Canning Salt 1 Tbsp Mrs. Wages Mixed Pickling Spice PREPARE and PROCESS home canning jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot. WASH cucumbers and drain. Cut 1/16-inch off blossom end and discard. Cut cucumbers into crosswise slices. Whole cucumbers are not recommended. MIX Mrs. Wages Pickling Lime and water in a large non-reactive food grade container. Do not use aluminum. Cover and soak cucumbers for 2 hours or overnight in lime water, stirring occasionally. Rinse thoroughly 3 times in cool water. Cover and soak 3 more hours in ice water in refrigerator. COMBINE Mrs. Wages Pickling & Canning Vinegar, Sugar, and Mrs. Wages Pickling & Canning Salt in a large non-reactive food grade container. Do not use aluminum. Stir until dissolved. Remove cucumbers from final ice water soak. Drain slices, and place into a large non-reactive food grade container. Pour vinegar mixture over top. Cover and soak 5 to 6 hours or overnight in refrigerator. DRAIN vinegar mixture into a non-reactive saucepan. Do not use aluminum. Add Mrs. Wages Mixed Pickling Spice. Bring to a boil, reduce heat and simmer 35 minutes. Stir occasionally. PACK cucumbers tightly into sterilized hot jars, leaving 1/2-inch headspace. Evenly divide hot pickling syrup among the packed jars leaving 1/2-inch headspace. Unused brine may be stored in a non-reactive container up to one week in refrigerator. Remove air bubbles, wipe rim and cap each jar as it is filled. Process pints 10 minutes* and quarts 15 minutes* in a boiling water bath canner. Remove canner from heat, remove lid and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours. Product is read to eat after 24 hours. Before serving, chill to enhance flavor and crispness.
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