Ingredients for Hot Sweet Cucumber Lime Pickles 3 Day
- 8 cups water (plus additional for rinsing)
- 2 lbs cucumbers, sliced into 1/4-inch thick rounds
- 1 tbsp pickling lime
- White Vinegar
- Granulated Sugar
- Pickling Spices
- Salt
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How to Make Hot Sweet Cucumber Lime Pickles 3 Day
- Day 1: Soak 2 lbs cucumbers, sliced into 1/4-inch thick rounds, in a solution of 1 tbsp pickling lime and 4 cups water for 24 hours. Ensure all cucumber slices are fully submerged. Place a plate on top and weight it down with a heavy, clean object (e.g., a gallon of water).
- Day 2: Remove cucumbers and thoroughly rinse until the water runs clear. Soak in 4 cups of fresh, clean water for 3 hours.
- Drain cucumbers and rinse again.
- Combine cucumbers with the pickling solution (recipe below) and let soak overnight.
- Day 3: Pour the pickling solution into a large pot.
- Bring the pickling solution to a rolling boil.
- Add the cucumbers and return to a boil.
- Boil for 35 minutes.
- Carefully pack the hot pickles into sterilized pint or quart canning jars, leaving 1/2 inch headspace.
- Remove air bubbles and wipe jar rims clean.
- Seal jars with lids and rings.
- Let jars cool completely. You should hear a satisfying 'pop' sound as the jars seal.
- Check seals to ensure they are airtight.
- Label, store in a cool, dark place, and chill before serving.
- Serve chilled, drained pickle slices in a small bowl, surrounded by bowls of thinly sliced summer sausage, crackers, and thinly sliced cheese. Assemble by placing a piece of summer sausage, a pickle slice, and a cheese slice on each cracker. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
1050g
Fat
0g
Carbs
90g
