Tangy Lime Pickles

Combine 2 gallons of water with 1/4 cup of pickling lime in a large container, stirring until the lime is fully incorporated. Add sliced cucumbers and let them soak in the mixture for 24 hours, stirring occasionally to ensure even saturation. Next, thoroughly rinse the cucumbers under cold running water to remove any excess lime.

Submerge the cucumbers in a large bowl filled with ice-cold water and let them soak for 3 hours. After the soaking process, drain the cucumbers.

In a separate large container, combine cold vinegar and mix in 1 cup of sugar, 2 tablespoons of pickling spice, 1 tablespoon of salt, 1 teaspoon of celery seed, and a few whole cloves. Add the food coloring to tint the pickling liquid if desired. Stir until all ingredients are fully dissolved. Add the cucumber slices to the vinegar mixture and let it sit for 8 hours or overnight in the refrigerator.

Transfer the cucumber mixture to a large pot and bring it to a boil over high heat. Remove the pot from the heat source.

Sterilize your jars and lids in boiling water for at least 5 minutes to ensure they are clean and ready for use. Fill the hot, sterilized jars with the cucumber mixture, leaving about 1/4 inch of space at the top. Use a clean knife or thin spatula to remove any air bubbles that may have formed inside the jars. Wipe the rims of the jars with a damp paper towel to remove any food residue.

Place the lids on top of the jars and screw them tightly shut.

To ensure the cucumbers are properly sealed, place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil over high heat, then carefully lower the jars into the boiling water using a jar holder. Leave about 2 inches of space between each jar and add more boiling water if necessary to bring the water level up to at least 1 inch above the tops of the jars. Cover the pot and process the jars for 15 minutes.

Once the processing time is complete, remove the jars from the stockpot and let them cool on a cloth-covered or wood surface several inches apart. After the jars have cooled, press the top of each lid with your finger to ensure a tight seal. The lid should not move up or down at all. Store the sealed jars in a cool, dark area.