Traditional Dill Pickle Recipe with Lime Soak

Crisp Dill Pickles Using the Lime Water Method

This recipe yields very sour, crisp pickles without sealing (refrigerate after opening).

Ingredients & Process

1. 5 lbs cucumbers (slices/spears), 2 gal water, 2 cups pickling lime. Soak 24 hrs.
2. Rinse 3x, soak in clear water 3 hrs, rinse well (remove all lime).
3. Pack in quart jars with dill sprigs.
4. Simmer 1/2 gal vinegar + 1/2 gal water + dill 10 min.
5. Pour hot brine over cucumbers, seal per canning guidelines.

Notes

Lime ensures crispness. Large cucumbers work fine. Refrigerate after opening.