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August 4th, 2017: In today’s show I share our Sweet Lime Pickle Recipe with you as well as some great canning resources:
Sweet Lime Pickles
7 lbs of pickles – cut 1/4 inch thick, do not peel
Soak 24 hours in 2 gallons of cold water with 2 cups of lime (dissolved)
Drain and rinse well
Soak 3 hours in clear water
Put these ingredients over – cold.
Add water to vinegar if too strong.
2 Qts. ACV Vinegar
9 Cups sugar
1 Tsp. Celery seed
1 Tsp. Whole cloves
1 Tsp. Pickling Spice
3 tablespoons salt
Pour over pickles and let stand 24 hours
Simmer – make juice real hot, but not boiling, then time for 30 minutes
Put in jars and seal.
On Page 5 of the USDA Complete Guide to Home Canning Guide 6 Preparing and Canning Fermented Foods and Pickled Vegetables you will find the Low-Temperature Pasteurization Treatment instructions.
For those of you that are unable to stream podcasts or would rather have the opportunity to read, below you will find the transcription of today’s podcast:
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