Lime Pickles

Gluten Free
Dairy Free
Low Fod Map
Health score
5%
Lime Pickles
45 min.
8
673kcal

Suggestions


Indulge your taste buds with our delightful Lime Pickles, a fresh and zesty addition to your meals that’s not only bursting with flavor but also gluten-free, dairy-free, and low FODMAP! Perfect as a side dish, these pickles are sure to elevate any dining experience, whether you're serving them at a summer picnic or as a zesty accompaniment to your favorite sandwiches.

Making Lime Pickles might seem daunting, but the process is surprisingly straightforward and incredibly satisfying. Imagine slicing through crisp cucumbers and letting them soak in a sweet and tangy brine made from pantry staples like sugar and vinegar. Each bite delivers a perfect crunch and a refreshing burst of lime flavor that will leave your guests coming back for more.

This recipe yields enough pickles to serve 8 people, making it perfect for gatherings or meal prep. With just 45 minutes of active preparation time, you’ll have a delightful treat that can brighten up salads, burgers, or tacos. Plus, the homemade aspect guarantees that you know exactly what goes into your pickles, ensuring they are wholesome and free from unexpected additives.

So, roll up your sleeves and get ready to create a culinary masterpiece that will impress family and friends alike. Let’s dive into the exciting world of pickling with this simple yet delicious Lime Pickles recipe!

Ingredients

  • tablespoons pickling spice 
  • pounds cucumbers (4-inch-long)
  • cup pickling lime 
  • tablespoon salt 
  • cups sugar 
  • cups vinegar white 5% ( acidity)

Equipment

  • sauce pan
  • pot

Directions

  1. Cut cucumbers lengthwise into 1/4-inch-thick slices.
  2. Combine cucumber slices, pickling lime, and water to cover in a nonaluminum stockpot; stir well. Cover and let stand at room temperature 12 hours.
  3. Drain cucumbers; rinse with cold water, and return to stockpot.
  4. Add fresh cold water to cover, and let stand 1 hour. Repeat procedure 2 times.
  5. Drain cucumbers, and return to stockpot.
  6. Combine vinegar and next 3 ingredients in a saucepan; bring to a boil over medium heat, stirring until sugar dissolves.
  7. Pour vinegar mixture over cucumbers in stockpot; cover and let stand 6 hours or overnight.
  8. Bring cucumbers and vinegar mixture to a boil over medium heat; cover, reduce heat, and simmer, stirring gently, 35 minutes.
  9. Pack cucumbers into hot, sterilized jars.
  10. Pour vinegar mixture over cucumbers, filling to 1/2 inch from top.
  11. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
  12. Process in boiling-water bath 5 minutes. Refrigerate pickles after opening.

Nutrition Facts

Calories673kcal
Protein1.65%
Fat1.74%
Carbs96.61%

Properties

Glycemic Index
21.51
Glycemic Load
105.97
Inflammation Score
-5
Nutrition Score
12.287391196127%

Flavonoids

Hesperetin
5.16mg
Naringenin
0.41mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:672.95kcal
33.65%
Fat:1.3g
2%
Saturated Fat:0.11g
0.7%
Carbohydrates:161.86g
53.95%
Net Carbohydrates:157.17g
57.15%
Sugar:155.61g
172.9%
Cholesterol:0mg
0%
Sodium:886.48mg
38.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.76g
5.52%
Vitamin K:51.63µg
49.17%
Manganese:0.59mg
29.43%
Vitamin C:16.28mg
19.73%
Fiber:4.69g
18.74%
Potassium:605.6mg
17.3%
Copper:0.34mg
16.78%
Folate:65.29µg
16.32%
Magnesium:60.26mg
15.07%
Iron:2.45mg
13.59%
Calcium:132.08mg
13.21%
Vitamin B6:0.25mg
12.31%
Vitamin B5:1.01mg
10.13%
Phosphorus:98.63mg
9.86%
Vitamin B1:0.13mg
8.88%
Vitamin B2:0.15mg
8.8%
Vitamin A:354.64IU
7.09%
Zinc:0.82mg
5.49%
Vitamin E:0.82mg
5.47%
Selenium:2.47µg
3.53%
Vitamin B3:0.34mg
1.71%
Source:My Recipes