Slice 7 - 10# cucumbers or zucchini. Soak 24 hours
in 1 cup hydrated lime to a gallon of cold water.
Rinse well, let soak 4 hours changing water
each hour. Boil and pour over cucumbers.
10 c. sugar
1½ tbsp. salt
1 tbsp. mixed spices
2 qts. white vinegar
1 tsp. whole clove
1 tsp. celery seed
Food coloring
Set 24 hours.
Boil 1 hour - can.
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# Lime Pickles
## Ingredients
- 7–10 lbs cucumbers or zucchini, sliced
- 1 cup hydrated lime
- 1 gallon cold water *(for lime soak)*
1. Slice 7–10 lbs of cucumbers or zucchini.
2. Soak slices for 24 hours in a solution of 1 cup hydrated lime to 1 gallon of cold water.
3. Rinse well, then let soak 4 hours, changing the water each hour.
4. Combine all brine ingredients (sugar, salt, mixed spices, white vinegar, whole cloves, celery seed, and food coloring) and bring to a boil.
5. Pour the boiling brine over the cucumbers.
6. Let sit (set) 24 hours.
7. Boil 1 hour, then can.
## Editor's Notes
- **"hydrated lime"** — This is calcium hydroxide (pickling lime, also called slaked lime), used to firm pickles. It is distinct from citrus lime. Modern food safety guidance from the USDA cautions that excess lime must be thoroughly rinsed away before canning, as residual lime can affect the acidity needed for safe preservation. The recipe's instruction to rinse well and soak with water changes for 4 hours addresses this, but modern canners are advised to consult current USDA canning guidelines.
