Lime Water "Chicken House" Sweet Pickles

Recipe Rating:
 1 Rating
Serves: approx 5 quarts
Cook Time:
Cooking Method: Stove Top

Ingredients

7 lb cucumbers, washed and sliced thin
zucchini, pealed, seeded & cut into thin chunks
2 c hydrated lime (white)
2 gal cold water
SYRUP
2 qt white vinegar
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

The Cook

deb baldwin Recipe
x1
Well Seasoned
blanchard, ID (pop. 820)
messinthekitchen
Member Since Feb 2011
deb's notes for this recipe:
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.
Make it Your Way...

Personalize This

Directions

1
In a large non metal container, add sliced cucumbers. (best to slice thin)
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.
2
Cover with cold water and let stand for 3 hours.
Drain well.
3
Mix together all the ingredients together, for the syrup. Add a few drops of green food coloring if you are using zucchini.
Do not boil or heat.
Pour over drained cukes and let stand over night.
4
In the morning, boil very gently for 45 minutes.
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)

About this Recipe

Comments

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user deb baldwin messinthekitchen - Mar 17, 2011
deb baldwin [messinthekitchen] has shared this recipe with discussion groups:
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TRIED & TRUE RECIPES
user deb baldwin messinthekitchen - Mar 17, 2011
deb baldwin [messinthekitchen] has shared this recipe with discussion group:
Genealogy of Recipes
user Colleen Sowa colleenlucky7 - Mar 17, 2011
Hi Deb! Thanks for posting this recipe! I love it.... and your comments! :)
user deb baldwin messinthekitchen - Mar 17, 2011
Thanks, Colleen.
user Colleen Sowa colleenlucky7 - Mar 18, 2011
I will give it a try!

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