Lime-mint cucumber pickles
Recipes » Grains & Vegetables » Pickles » Lime-mint cucumber pickles



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Lime-mint cucumber pickles


 

Ingredients:
8 cups pickling cucumbers, thinly sliced (about 21⁄2 lbs.)
3 tbsp. canning and pickling salt

Pickling Solution

1 small sweet red pepper, seeded, cored and chopped
1⁄4 cup mint leaves, minced
1⁄2 cup onion, peeled and sliced (1 medium onion)
2 garlic cloves, peeled and minced
Grated zest of 1 lime
11⁄2 cups sugar
11⁄2 cups distilled white vinegar (5% acetic acid)

Method:
Gently wash cucumbers.

Trim 1⁄16 inch from the blossom end and discard.

Thinly slice cucumbers and measure out 8 cups.

In a large bowl, toss the cucumbers with the salt.

Let the cucumbers stand 2 hours, and then drain.

In another bowl, stir together the remaining ingredients.

Pour the mixture over the drained cucumbers, and stir well.

Refrigerate the mixture for 8 to 10 hours.

Pack the cucumbers and pickling solution in freezer bags or rigid containers, leaving 1-inch headspace.

Label and date packages, and freeze at 0° F or colder for up to 6 months.

Thaw pickles for about 8 hours in the refrigerator, and serve chilled.

Thawed pickles must be kept refrigerated; use within 2 weeks.



 

Lime-mint cucumber pickles - Cook it All






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