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Ginger-Lime Cucumber Chips

A deliciously unusual sweet and sour pickle recipe. Make these highly addictive pickles when limes are plentifulóitís worth the effort!

6 pounds pickling cucumbers (4 to 5 inches long)
2 medium onions, thinly sliced
1/2 cup pickling salt
ice cubes and ice water
2 1/4 cups rice vinegar
2/3 cup fresh lime juice
2 1/2 cups sugar
2 tablespoons mustard seed
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon crushed coriander seed
2 1/2 teaspoons finely chopped fresh ginger
1/2 teaspoon crushed dry red chile flakes

8 pint jars with lids and rings, sterilized.

Wash cucumbers in cold water. Cut into 1/8-inch slices. Arrange layers of cucumbers and onions in a large bowl, sprinkling each layer with a portion of the salt. Cover with ice cubes and ice water. Let stand 3 hours. Discarding the brine, rinse and drain cucumbers and onions in a colander.

In a large saucepan, combine the vinegar, lime juice, sugar and spices. Heat to boiling, stirring to dissolve sugar. Lower heat and cook, uncovered, for 5 minutes.

Add the cucumbers to the pan and heat slowly until the mixture returns to a boil. Reduce heat and cook over moderate heat for 6 minutes, stirring occasionally. With a slotted spoon, fill jars with the cucumber mixture. Pour in the boiling hot syrup and spices to fully cover cucumbers, leaving 1/2 inch of head room. Remove air bubbles by running a plastic knife between cucumber slices and the side of the jar. Wipe off rims of jars. To preserve, seal and process in a hot water bath 5 minutes, or for refrigerator pickles, leave out for 24 hours, then refrigerate up to 6 weeks.

Makes 8 pints
 

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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