Pickling Lime

Food-grade pickling lime for recipes using the traditional lime-soak method.

A food-grade lime for a specific method

Mrs. Wages Pickling Lime is calcium hydroxide for recipes that use a traditional lime soak. It is not the same as scattering lime over garden soil, and it is not a general seasoning. The cucumber recipe uses a soak before the vinegar mixture is prepared. Choose this product only when the chosen tested recipe specifically calls for pickling lime.

Plan the long preparation

The lime method takes time before the final pickle liquid is made. The cucumber directions include a covered soak, repeated rinsing and a separate cold-water soak. Read the full sequence first and set aside a nonreactive food-grade container. Aluminum is excluded by the recipe. The exact timing, water and remaining ingredients belong to the complete recipe, which is shown in the full directions.

Handle the powder with care

“Prolonged contact with hydrated lime may cause irritation or burns to wet skin. In case of contact with eyes, flush thoroughly with water and call physician. KEEP OUT OF REACH OF CHILDREN.” Keep the labeled product away from children and use the handling directions on its package. Store it closed and apart from other lime products.

Keep the recipe intact

A lime soak is only the preparation stage. The selected recipe still controls the vinegar mixture, packing and final processing. Do not use this product to change a different pickle recipe or invent a shorter soak. The long preparation is useful when a recipe specifically calls for the traditional texture associated with lime pickles. If that method does not suit the schedule, choose a tested pickle recipe that does not use lime. Before starting, lay out the container, water and other ingredients named in the recipe. The soak uses a nonreactive food-grade vessel, and the directions expressly exclude aluminum. A plan for the entire sequence helps prevent the lime step from being confused with the later vinegar mixture. Keep the measuring tool and the recipe together, then store the closed product away from food-preparation surfaces when finished.

CUCUMBER LIME PICKLES Makes 5 Quarts

Makes 5 Quarts

YOU WILL NEED

• 7 lbs of pickling cucumbers (about 40–3 to 4 inches)
• 1 cup Mrs. Wages® Pickling Lime
• 2 gallons water
• 8 cups Mrs. Wages® White Distilled Vinegar (5% acidity)
• 8 cups sugar
• 1 Tbsp Mrs. Wages® Pickling & Canning Salt
• 1 Tbsp Mrs. Wages® Mixed Pickling Spice

DIRECTIONS

PREPARE & PROCESS home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

WASH cucumbers and drain. Cut a 1/16-inch slice off blossom end and discard. Cut cucumbers into crosswise slices. WHOLE CUCUMBERS ARE NOT RECOMMENDED.

MIX Mrs. Wages® Pickling Lime and water in a large non-reactive food grade container. Do not use aluminum. Cover and soak cucumbers for 12 to 24 hours in lime water, stirring occasionally. Rinse thoroughly 3 times in cool water. Cover and soak 3 more hours in ice water in refrigerator.

COMBINE Mrs. Wages® White Distilled Vinegar, sugar and Mrs. Wages® Pickling & Canning Salt in a large non-reactive food grade container. Do not use aluminum. Stir until dissolved. Remove cucumbers from final ice water soak. Drain slices, and place into a large non-reactive food grade container. Pour vinegar mixture over top. Cover and soak for 5 to 6 hours or overnight in refrigerator.

DRAIN vinegar mixture into a large non-reactive saucepan. Do not use aluminum. Add Mrs. Wages® Mixed Pickling Spice. Bring to a boil, reduce heat and simmer 35 minutes. Stir occasionally.

PACK cucumbers into sterilized hot jars, leaving ½-inch headspace. Evenly divide hot pickling syrup among the packed jars, leaving ½-inch headspace. Unused brine may be stored in a non-reactive container up to 1 week in refrigerator. Do not use aluminum. Remove air bubbles, wipe rim and cop each jar as it is filled.

PROCESS pints 10 minutes*, quarts 15 minutes*, in a boiling water bath canner. Remove conner from heat, remove lid and let jars stand for 5 minutes in conner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12 lo 24 hours. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within 1 week.

Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness.

*Processing time listed is for altitudes less than 1,000 feet. At altitudes of 1,000 feet or more, increase processing time 1 minute for each 1,000 feet of altitude.

CAUTION: Prolonged contact with hydrated lime may cause irritation or burns to wet skin. In case of contact with eyes, flush thoroughly with water and call physician.

KEEP OUT OF REACH OF CHILDREN