I make amish lime pickles when I want crisp cucumber pickles made with pickling lime. The recipe is straightforward, but it rewards paying attention to the small details: rinsing thoroughly after the lime soak and following safe storage choices.
What I like most is the balance. The cucumbers stay firm and soak up a sweet vinegar brine. I have learned not to rush the parts that look minor, because those are usually the parts that make the difference between fine and worth repeating.
I note the places where I slow down, what I watch for, and how I store the finished recipe so it stays useful after the first serving.
Why I keep coming back to this
- Reliable method.I can follow the steps without special equipment beyond what the source calls for.
- Clear texture goal.The cucumbers stay firm and soak up a sweet vinegar brine.
- Practical timing.Prep is 25 min and cook time is 5 min.
- Manageable batch.The recipe makes 50 servings, which is helpful for planning.
- Flexible serving.I serve a few pieces with sandwiches, beans, or grilled food.
- Small details matter.rinsing thoroughly after the lime soak and following safe storage choices
What you need (and what each one is doing)
I gather everything before I start because this recipe moves better when I am not stopping to search for a measuring spoon. Here is how I think about the ingredients as I work.
- 1/2 teaspoon Himalayan pink salt.It sharpens the other flavors, even in a sweet recipe.
- 1 gallon filtered water.
- 3 cups cold vinegar.
- 1/2 teaspoon celery seed.
- 1/4 teaspoon whole cloves.
- 3 1/2 pounds cucumbers (cut into hearty chunks).
- 1 teaspoon pickling spice blend.
- 1 cup pickling lime (calcium hydroxide).
- 4 cups white cane sugar.It sweetens, helps browning, and balances the stronger flavors in the recipe.
- 1 drop natural food coloring (optional, or as desired).
How I make it
Step 1 — Cut cucumbers
I wash the cucumbers and cut them into hearty chunks.
Step 2 — Make lime soak
In a large non-reactive bowl or container, add 1 gallon filtered water. Stir in 1 cup pickling lime until dissolved, then add the cucumber chunks.
Step 3 — Soak
I allow the cucumbers to soak in the lime solution for at least 24 hours.
Step 4 — Rinse and soak again
I after soaking, thoroughly rinse the cucumbers in fresh water to remove the lime solution. Soak the cucumbers in fresh water for 3 hours, then drain.
Step 5 — Make brine
In a large pot, combine the vinegar, sugar, pickling spice blend, salt, celery seed, whole cloves, and food coloring if using. Heat over medium heat, stirring occasionally, until the sugar dissolves.
Step 6 — Simmer
I add the drained cucumbers to the pickling liquid. Simmer 10-15 minutes, until heated through but not overly cooked.
Step 7 — Pack jars
I pack the hot cucumber mixture into sterilized jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rims, add lids and bands, and process in a water bath canner according to canning guidelines if storing long-term; otherwise cool and refrigerate.
Step 8 — Rest before eating
I let the pickles rest a few days before eating so the flavors can settle.
Tips from my kitchen
- Use food-grade pickling lime.Do not substitute garden lime.
- Rinse thoroughly.The fresh-water soak matters.
- Use non-reactive containers.Glass or stainless steel is safest.
- Do not overcook.Simmer only until heated through.
- Follow canning guidance.I do not guess with sealed jars.
Variations I have actually tried
- No coloring:leave the brine natural.
- Warmer spice:add a small cinnamon stick.
- Extra celery:increase celery seed slightly.
- Smaller chunks:cut relish-style and simmer carefully.
- Refrigerator batch:skip processing and chill.
How I serve it
I let the pickles sit a few days before opening because the vinegar sharpness settles and the spices move into the cucumbers.
If I am serving this with other food, I keep the sides simple so the main flavor stays clear. I also avoid covering it too early; trapped steam or excess moisture can undo the texture I worked to build.
Storing lime pickles safely
Refrigerate if not processed. For shelf storage, use current tested water-bath canning guidance for jar size and altitude.
For the best texture, I cool it as the method directs before packing it away. If reheating or serving later, I use gentle heat and stop as soon as it tastes fresh again.
Frequently asked questions
Are these made with lime fruit?
No. The lime is pickling lime, calcium hydroxide, and the pickles are cucumbers.
Why rinse after soaking?
Rinsing removes excess lime before the vinegar brine.
Can I skip food coloring?
Yes. It only changes appearance.
Can I reduce sugar?
For canning, do not change ratios unless using tested guidance.
How soon can I eat them?
I prefer waiting a few days so the brine settles.
A few testing notes I rely on
The main thing I watch is consistency. If the mixture looks too loose, too dry, or uneven, I pause before moving on. A short scrape of the bowl, a firmer press into the pan, or a few extra seconds of whisking often fixes the issue before it becomes a problem later.
I also write down what I changed, especially with extracts, spices, sweetness, or storage. That habit keeps the next batch honest. It is easy to think I will remember a tiny adjustment, but I rarely do unless I make a note while the taste is still fresh.
If you make amish lime pickles, leave a comment with what worked for you. I always like hearing the small adjustments that happen in real kitchens.
Amish lime pickles
Description
Old-fashioned Amish lime pickles made with cucumber chunks soaked in pickling lime, rinsed, then simmered in a sweet vinegar brine with celery seed, cloves, and pickling spice.
Ingredients You’ll Need
Instructions
- Wash the cucumbers and cut them into hearty chunks.
- In a large non-reactive bowl or container, add 1 gallon filtered water. Stir in 1 cup pickling lime until dissolved, then add the cucumber chunks.
- Allow the cucumbers to soak in the lime solution for at least 24 hours.
- After soaking, thoroughly rinse the cucumbers in fresh water to remove the lime solution. Soak the cucumbers in fresh water for 3 hours, then drain.
- In a large pot, combine the vinegar, sugar, pickling spice blend, salt, celery seed, whole cloves, and food coloring if using. Heat over medium heat, stirring occasionally, until the sugar dissolves.
- Add the drained cucumbers to the pickling liquid. Simmer 10-15 minutes, until heated through but not overly cooked.
- Pack the hot cucumber mixture into sterilized jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rims, add lids and bands, and process in a water bath canner according to canning guidelines if storing long-term; otherwise cool and refrigerate.
- Let the pickles rest a few days before eating so the flavors can settle.
Nutrition Facts
Servings 50
- Iron 0.0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Names cleaned. I simplified malformed ingredient descriptions while preserving quantities.
Pickling lime is not citrus. It is calcium hydroxide.
Use tested canning guidance. Refrigerate if not processing safely.
Frequently Asked Questions
No. The lime is pickling lime, calcium hydroxide, and the pickles are cucumbers.
Rinsing removes excess lime before the vinegar brine.
Yes. It only changes appearance.
For canning, do not change ratios unless using tested guidance.
I prefer waiting a few days so the brine settles.
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