Lime Water "Chicken House" Sweet Pickles
|Serves:||approx 5 quarts|
|7 lb||cucumbers, washed and sliced thin|
|zucchini, pealed, seeded & cut into thin chunks|
|2 c||hydrated lime (white)|
|2 gal||cold water|
|2 qt||white vinegar|
Have you considered Holland House
|10 1/2 c||sugar|
|3 Tbsp||salt (non iodized)|
|1 tsp||celery seed|
|1 tsp||whole cloves (or 1/2 teaspoon ground cloves)|
|1 tsp||mixed pickling spice|
|green food coloring|
This recipe is for the best sweet pickle you ever ate. They have a completely different appearance.
The old timers called it "Chicken House Pickles". Hydrated lime is what I used. I use to get it at the feed store.
Hydrated lime was mixed as a white wash that was painted inside chicken houses, to refresh and destroy bugs. It was also called Lime Water Pickles.
I even used zucchini(peeled, seeded, and cut into thin chunks) and used a few drops of green food coloring.
I have also used watermelon rind.
These sweet pickles are a lot easier to make, than the "7 day" sweet pickles that 9 times out of 10 turned into shriveled looking pickles and had to be made into sweet relish.
Cover with the hydrated lime.
Wonders of the new age... Pickling lime at Ace hardware (this is food grade hyd. lime)
Add 2 gal cold water and let stand 24 hours.
Drain, rinse well, several times with cold water.
I halved this recipe and used my large crock pot ceramic insert. Juuuust enough room.
Do not boil or heat.
Pour over drained cukes and let stand over night.
Pack into jars while hot and seal.
These are ready to eat.
(I never water bathed these, so if you think they should, go ahead. I do not think it will change the texture of the sweet pickle)