Hot Sweet Cucumber Lime Pickles 3 Day
Get ready to tantalize your taste buds with these Hot Sweet Cucumber Lime Pickles, a zesty and spicy homemade delight that comes together in just three days! This small-batch pickle recipe combines crisp, fresh pickling cucumbers with a unique balance of tangy vinegar, fragrant spices like cloves and mustard seeds, fiery red chili flakes, and a refreshing burst of lime. Enhanced by a pickling lime soak for extra crunch, these vibrant pickles are perfect for adding a sweet and spicy kick to sandwiches, charcuterie boards, or as a standalone snack. With minimal hands-on prep and maximum flavor payoff, this recipe creates a jar of addictive, refrigerator-stable pickles that get even more delicious as they develop. Perfect for pickle enthusiasts and spice lovers alike, these preservative-free cucumber lime pickles are a must-try for your next kitchen project!
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Ingredients
- 4 lbs small cucumbers (preferably pickling cucumbers, about 4 inches long)
- 0.5 cup pickling lime (calcium hydroxide)
- 5 cups white distilled vinegar
- 6 cups granulated sugar
- 10 cups water
- 3 tbsp kosher salt
- 1 tbsp whole cloves
- 1 tbsp mustard seeds
- 2 tsp dried red chili flakes
- 0.25 cup fresh lime juice
Directions
Step 1
Day 1: Wash the cucumbers thoroughly and slice them into 1/4-inch rounds. In a large non-reactive bowl, dissolve the pickling lime in 8 cups of water. Add the sliced cucumbers to the lime water and make sure they are fully submerged (placing a plate on top can help). Cover the bowl and let it sit at room temperature for 24 hours.
Step 2
Day 2: Drain the cucumbers and rinse them very well under cold running water to remove all traces of lime. Refill the bowl with fresh cold water and soak the cucumbers for 1 hour, then drain again. In a large saucepan, combine 5 cups of water, vinegar, kosher salt, sugar, cloves, mustard seeds, and chili flakes. Stir the mixture and bring it to a boil, ensuring that the sugar and salt dissolve. Remove from heat.
Step 3
Place the drained cucumbers in a large, clean non-reactive container or glass jars. Pour the hot vinegar mixture over the cucumbers until fully submerged. Let them cool to room temperature, then cover and refrigerate for another 24 hours.
Step 4
Day 3: Drain off the brine into a large pot and bring it to a boil again. Add the fresh lime juice to the brine and simmer for 2 minutes. Pour the hot brine back over the cucumbers, ensuring they are fully submerged, and seal the jars with airtight lids. Let the jars cool completely before storing them in the refrigerator. The pickles are ready to enjoy immediately but will taste even better after aging for a few more days.
Nutrition Facts
| Serving size | (6805.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5141.2 |
| Total Fat 6.2g | 0% |
| Saturated Fat 0.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 5448.5mg | 0% |
| Total Carbohydrate 1278.6g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 1233.0g | |
| Protein 15.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 583.4mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 3002.4mg | 0% |
Source of Calories