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Ginger-Lime Cucumber Chips
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A deliciously unusual sweet and sour pickle recipe. Make these highly addictive
pickles when limes are plentiful—it’s 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
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