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 T mustard seed
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 tsp crushed coriander seed
- 2 1/2 tsp finely chopped fresh ginger
- 1/2 tsp 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
