Lime Pickles

Ingredients

• 2 gallons water
• 2 cups pickling lime (calcium hydroxide)
• 7 pounds cucumbers, cut into chunks
• 6 cups cold vinegar
• 8 cups white sugar
• 2 teaspoons pickling spice
• 1 teaspoon salt
• 1 teaspoon celery seed
• 0.5 teaspoon whole cloves
• 1 drop food coloring, or as desired

Steps

1. Combine 2 gallons water and pickling lime in a large bowl; add cucumbers and soak, stirring often, for 24 hours.
2. Drain cucumbers; thoroughly rinse under cold water. Fill a large bowl with ice water; add cucumbers and soak for 3 hours. Drain.
3. Pour cold vinegar into a large pot; stir in sugar, pickling spice, salt, celery seeds, cloves, and food coloring until dissolved. Add cucumbers; set aside, 8 hours to overnight.
4. Bring cucumber mixture to a boil; remove pot from the heat.
5. Inspect 11 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm soapy water.
6. Pack cucumber mixture into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
8. Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.