This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.
Recipes for Your Scrapbook
By Mrs. Harvey F. Rostiser.
There has been a request for lime pickles so try this recipe from Mrs. O. L. Eggert, Mishawaka. Get the lime at a lumber yard.
Lime Pickles.
7 pounds sliced cucumbers
2 cups lime*
2 gallons cold water
Soak 24 hours. Wash and soak in clear cold water 3 hours. Drain and rinse well. Let stand in the following cold vinegar syrup for 12 hours.
1 1/2 quarts vinegar
3 pounds sugar
1 tablespoon mixed spices or cassia buds
1 teaspoon whole cloves
1 teaspoon celery seed
1 1/2 tablespoons salt
Heat all together and cook for 35 minutes. Can and seal. Ready to eat when done.
*RecipeCurio Note: I did a bit of research for this recipe, here’s what you need to know when choosing lime for pickling…
Lime may be sold as calcium hydroxide or calcium oxide, and we have been asked if both compounds can be used in pickle recipes calling for lime as a crispening agent. These two compounds can be used interchangeably as long as the package is clearly labeled hydrated, slaked, builder’s, or household lime. Neither compound should be used if the package is labeled agricultural, burnt, or quick lime. By using up-to-date recipes and high-quality ingredients, firm crisp pickles can be made without the use of lime. Source: Michigan State University Extension [2]