Title

Lime Pickles

Subject

cucumbers

zucchini

hydrated lime

water

sugar

salt

mixed spices

white vinegar

whole cloves

celery seed

food coloring

Description

Lime Pickles

Slice 7 - 10# cucumbers or zucchini. Soak 24 hours
in 1 cup hydrated lime to a gallon of cold water.
Rinse well, let soak 4 hours changing water
each hour. Boil and pour over cucumbers.

10 c. sugar
1½ tbsp. salt
1 tbsp. mixed spices
2 qts. white vinegar
1 tsp. whole clove
1 tsp. celery seed
Food coloring

Set 24 hours.
Boil 1 hour - can.

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# Lime Pickles

## Ingredients

- 7–10 lbs cucumbers or zucchini, sliced
- 1 cup hydrated lime
- 1 gallon cold water *(for lime soak)*

**Brine:**
- 10 cups sugar
- 1 1/2 Tbsp salt
- 1 Tbsp mixed spices
- 2 qts white vinegar
- 1 tsp whole cloves
- 1 tsp celery seed
- Food coloring

## Instructions

1. Slice 7–10 lbs of cucumbers or zucchini.
2. Soak slices for 24 hours in a solution of 1 cup hydrated lime to 1 gallon of cold water.
3. Rinse well, then let soak 4 hours, changing the water each hour.
4. Combine all brine ingredients (sugar, salt, mixed spices, white vinegar, whole cloves, celery seed, and food coloring) and bring to a boil.
5. Pour the boiling brine over the cucumbers.
6. Let sit (set) 24 hours.
7. Boil 1 hour, then can.

## Editor's Notes

- **"hydrated lime"** — This is calcium hydroxide (pickling lime, also called slaked lime), used to firm pickles. It is distinct from citrus lime. Modern food safety guidance from the USDA cautions that excess lime must be thoroughly rinsed away before canning, as residual lime can affect the acidity needed for safe preservation. The recipe's instruction to rinse well and soak with water changes for 4 hours addresses this, but modern canners are advised to consult current USDA canning guidelines.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0323

Coverage

Oregon, US