Mrs. Wages Pickling Lime - 16 oz

A pickling cucumbers the old-fashioned way for extra crispness and flavor! Makes Cucumber Lime Pickles (recipe on each canister), Green Tomato Pickles, Watermelon Rinds and Citron Pickles. Food grade calcium hydroxide with no additives or preservatives.

• 7 lb of pickling cucumbers (about 40-3 to 4")
• 1 cup Mrs. Wages Pickling Lime
• 2 gal water
• 8 cups Mrs. Wages White Distilled Vinegar (5% acidity)
• 8 cups sugar
• 1 Tbsp Mrs. Wages Pickling & Canning Salt
• 1 Tbsp Mrs. Wages Mixed Pickling Spice
• Prepare & process home canning jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot
• Wash cucumbers and drain. Cut a 1/16" slice off blossom end and discard. Cut cucumbers into crosswise slices
• Combine Mrs. Wages white distilled vinegar, water and Mrs. Wages Polish Dill Pickles Mix into a large non-reactive saucepan. Do not use aluminum. Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves. Remove from heat
• Mix Mrs. Wages Pickling Lime and water in a large non-reactive food grade container. Do not use aluminum. Cover and soak cucumbers for 12 to 24 hrs in lime water, stirring occasionally. Rinse thoroughly 3 times in cool water. Cover and soak 3 more hours in ice water in refrigerator
• Combine Mrs. Wages White Distilled Vinegar, sugar and Mrs. Wages Pickling & Canning Salt in a large non-reactive food grade container. Do not use aluminum. Stir until dissolved. Remove cucumbers from final ice water soak. Drain slices and place into a large non-reactive food grade container. Pour vinegar mixture over top. Cover and soak for 5 to 6 hrs or overnight in refrigerator
• Drain vinegar mixture into a large non-reactive saucepan. Do not use aluminum. Add Mrs. Wages Mixed Pickling Spice. Bring to a boil, reduce heat and simmer 35 min. Stir occasionally
• Pack cucumbers into sterilized hot jars, leaving 1/2" headspace. Evenly divide hot pickling syrup among the packed jars, leaving 1/2" headspace. Unused brine may be stored in a non-reactive container up to 1 Week in refrigerator. Do not use aluminum. Remove air bubbles, wipe rim and cop each jar as it is filled
• Process pints 10 min, quarts 15 min, in a boiling water bath canner. Remove conner from heat, remove lid and let jars stand for 5 min in conner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12 lo 24 hrs. Test jars for airtight seals according to manufacturer's directions. If jars do not completely seal, refrigerate and consume within 1 Week
• Product is ready to eat after 24 hrs. Before serving, chill to enhance flavor and crispness
• Processing time listed is for altitudes less than 1,000'. At altitudes of 1,000' or more, increase processing time 1 min for each 1,000' of altitude

• Prolonged contact with hydrated lime may cause irritation or burns to wet skin. In case of contact with eyes, flush thoroughly with water and call physician
• Keep out of reach of children

• Weight: 16 oz