Last Updated on February 29, 2024
As a lover of homemade condiments and pickles, I have always been fascinated by the unique flavors and traditional techniques associated with preserving food. Recently, I came across a recipe for Amish Lime Pickle that piqued my interest.
The combination of tangy lime, crunchy cucumbers, and aromatic spices seemed like a match made in culinary heaven. In this blog post, I will take you on a journey through the process of making this delectable condiment and share why you’ll fall in love with Amish Lime Pickle.
What is Amish Lime Pickle?
Amish Lime Pickle is a traditional condiment originating from the Amish community, known for its simple yet flavorful ingredients and long shelf life.
The key ingredient in this pickle is pickling lime, which helps to maintain the crispness of the cucumbers while adding a unique tangy flavor to the mix. Combined with a blend of spices and vinegar, Amish Lime Pickle is a versatile condiment that can elevate a wide range of dishes.
Why You’ll Love This Amish Lime Pickle?
One of the main reasons why you’ll love Amish Lime Pickle is its versatility. Whether you enjoy it as a side to your favorite sandwich or as a zesty topping for grilled meats, this pickle adds a burst of flavor to any dish.
The combination of sweet, tangy, and spicy notes creates a balanced and complex flavor profile that will tantalize your taste buds.
Additionally, making this pickle at home allows you to customize the level of spice and sweetness to suit your preferences, ensuring a personalized touch to your culinary creations.
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The Ingredients You Will Need To Make Amish Lime Pickle:
To embark on your culinary adventure with Amish Lime Pickle, you will need the following ingredients:
- Cucumbers: I chose fresh cucumbers as the main ingredient for my pickles, providing a crisp and refreshing base for the recipe.
- Pickling spice: I used pickling spice to add a complex blend of flavors, including mustard seed, coriander, allspice, and bay leaves, to my pickling liquid, enhancing the overall taste of the pickles.
- Celery seed: I included celery seed to add a subtle earthy and aromatic flavor to my pickling liquid, complementing the other spices and enhancing the overall depth of flavor.
- Water: I used water as the base for my pickling solution, providing the liquid needed to infuse the cucumbers with flavor and create the pickling brine.
- Granulated sugar: I added granulated sugar to my pickling liquid to balance the acidity of the vinegar and add sweetness to the pickles, creating a well-rounded flavor profile.
- Food coloring: I included food coloring to enhance the visual appeal of my pickles, adding vibrant color and making them more attractive.
- Mixed spices or cassia buds: I used mixed spices or cassia buds to add additional layers of flavor to my pickling liquid, contributing warmth and complexity to the overall taste.
- Pickling lime: I included pickling lime as a calcium source to help keep my pickles crisp during the pickling process, ensuring they maintain their texture.
- Cold vinegar: I used cold vinegar as the primary acid in my pickling solution, providing the tanginess needed to preserve the cucumbers and give the pickles their characteristic tartness.
- Salt: I added salt to my pickling liquid to enhance flavor, aid in preservation, and help balance the sweetness and acidity of the other ingredients.
- Whole cloves: I included whole cloves to add a hint of warm and spicy flavor to my pickles, complementing the other spices and adding depth to the overall taste profile.
Directions:
Step 1:
Firstly, I mix 2 gallons of water and 2 cups of pickling lime together in a large bowl. Then, I add 7 pounds of cucumbers, cut into manageable chunks, and let them soak in the lime solution, stirring occasionally, for a full 24 hours.
Step 2:
After 24 hours of soaking, I drain the cucumbers and give them a thorough rinse under cold water to remove any excess lime.
Step 3:
Next, I fill a large bowl with ice water and soak the cucumbers in it for 3 hours. This helps to crisp them up and remove any remaining lime residue. After soaking, I drain the cucumbers once again.
Step 4:
In a large pot, I pour in 6 cups of cold vinegar. Then, I mix in 8 cups of granulated sugar, 2 teaspoons of pickling spice, 1 teaspoon of celery seed, 1 teaspoon of salt, ½ teaspoon of whole cloves, 1 tablespoon mixed spices and 1 drop of food coloring if desired. I stir until all the ingredients are dissolved into the vinegar.
Step 5:
Once the vinegar mixture is ready, I add the drained cucumbers and let them sit in the solution for 8 hours overnight, allowing the flavors to meld together.
Step 6:
When ready, I bring the cucumber mixture to a boil in the pot. Once it reaches a boil, I remove the pot from the heat.
Step 7:
While the cucumber mixture is boiling, I sterilize the jars and lids by boiling them in water for at least 5 minutes.
Step 8:
Carefully, I pack the hot, sterilized jars with the cucumber mixture, filling them to within ¼ inch of the top. I use a clean knife or spatula to remove any air bubbles and wipe the rims of the jars with a moist paper towel to ensure a clean seal.
Step 9:
I top each jar with a lid and screw on the rings securely.
Step 10:
In a large stockpot, I place a rack in the bottom and fill it halfway with water. Then, I bring the water to a boil and carefully lower the filled jars into the boiling water using a holder, making sure there’s at least a 2-inch space between them. I pour in more boiling water if needed to ensure the jars are covered by at least 1 inch of water.
Step 11:
Once the water reaches a rolling boil, I cover the pot and process the jars for 15 minutes.
Step 12:
After processing, I carefully remove the jars from the stockpot and place them onto a cloth-covered or wood surface, spaced several inches apart, until they are completely cool. Once cooled, I check the seals by pressing the top of each lid to ensure they are tight and secure.
Step 13:
Finally, I store the sealed jars of Amish lime pickle in a cool, dark area until ready to enjoy!
Notes:
To ensure the success of your Amish Lime Pickle endeavor, here are some essential tips to keep in mind:
– Use fresh, high-quality cucumbers for the best flavor and texture.
– Adjust the amount of sugar and spices according to your taste preferences.
– Properly sterilize your canning jars to prevent spoilage.
– Store the pickle in a cool, dark place to maintain its quality.
– Allow the pickle to mature for a few weeks before consuming for optimal flavor development.
Storage Tips:
After making a batch of Amish Lime Pickle, store the jars in a cool, dark place away from direct sunlight. Properly sealed and processed jars can last for up to a year, maintaining their flavor and texture over time.
Once opened, store the pickle in the refrigerator and consume within a few weeks for the best taste.
Nutrition Information:
While Amish Lime Pickle is a flavorful condiment, it is important to enjoy it in moderation due to its sugar content. A serving of this pickle provides a burst of tangy and sweet flavors, along with a satisfying crunch from the cucumbers. Be mindful of your portion sizes to balance the flavors with your overall dietary intake.
Calories: 20 kcal
Carbohydrates: 2 grams
Fat: 0 grams
Protein: 0 grams
Sodium: 200-500 mg
Serving Suggestions:
To fully enjoy the delightful flavors of Amish Lime Pickle, here are some serving suggestions to inspire your culinary creations:
– Pair with a sharp cheddar cheese on a platter for a savory and tangy appetizer.
– Top grilled hot dogs or sausages with a dollop of Amish Lime Pickle for a zesty twist.
– Mix into tuna or chicken salad for a unique and flavorful sandwich filling.
– Stir into potato salad for an extra burst of flavor and crunch.
– Serve alongside roasted meats or grilled vegetables as a refreshing condiment.
What other substitute can I use in Amish Lime Pickle?
If you are looking for alternative ingredients to customize your Amish Lime Pickle recipe, here are some substitutes to consider:
– Use different varieties of cucumbers such as Persian or English cucumbers for a unique twist in texture and flavor.
– Replace the pickling lime with apple cider vinegar for a milder tangy taste.
– Experiment with different spices such as mustard seeds, red pepper flakes, or dill for a personalized flavor profile.
– Swap out the granulated sugar with honey or maple syrup for a natural sweetness and depth of flavor.
– Add in additional ingredients like garlic cloves, bay leaves, or ginger for a more complex and aromatic pickle blend.
Equipment
- Bowls
- pot and jars
Ingredients
- 7 pounds cucumbers cut into chunks
- 2 tsp pickling spice
- 1 tsp celery seed
- 2 gallons water
- 8 cups granulated sugar
- 1 drop food coloring optional
- 1 tbsp mixed spices or cassia buds
- 2 cups pickling lime
- 6 cups cold vinegar
- 1 tsp salt
- ½ tsp whole cloves
Instructions
Step 1:
- Firstly, I mix 2 gallons of water and 2 cups of pickling lime together in a large bowl. Then, I add 7 pounds of cucumbers, cut into manageable chunks, and let them soak in the lime solution, stirring occasionally, for a full 24 hours.
Step 2:
- After 24 hours of soaking, I drain the cucumbers and give them a thorough rinse under cold water to remove any excess lime.
Step 3:
- Next, I fill a large bowl with ice water and soak the cucumbers in it for 3 hours. This helps to crisp them up and remove any remaining lime residue. After soaking, I drain the cucumbers once again.
Step 4:
- In a large pot, I pour in 6 cups of cold vinegar. Then, I mix in 8 cups of granulated sugar, 2 teaspoons of pickling spice, 1 teaspoon of celery seed, 1 teaspoon of salt, ½ teaspoon of whole cloves, 1 tablespoon mixed spices and 1 drop of food coloring if desired. I stir until all the ingredients are dissolved into the vinegar.
Step 5:
- Once the vinegar mixture is ready, I add the drained cucumbers and let them sit in the solution for 8 hours overnight, allowing the flavors to meld together.
Step 6:
- When ready, I bring the cucumber mixture to a boil in the pot. Once it reaches a boil, I remove the pot from the heat.
Step 7:
- While the cucumber mixture is boiling, I sterilize the jars and lids by boiling them in water for at least 5 minutes.
Step 8:
- Carefully, I pack the hot, sterilized jars with the cucumber mixture, filling them to within ¼ inch of the top. I use a clean knife or spatula to remove any air bubbles and wipe the rims of the jars with a moist paper towel to ensure a clean seal.
Step 9:
- I top each jar with a lid and screw on the rings securely.
Step 10:
- In a large stockpot, I place a rack in the bottom and fill it halfway with water. Then, I bring the water to a boil and carefully lower the filled jars into the boiling water using a holder, making sure there’s at least a 2-inch space between them. I pour in more boiling water if needed to ensure the jars are covered by at least 1 inch of water.
Step 11:
- Once the water reaches a rolling boil, I cover the pot and process the jars for 15 minutes.
Step 12:
- After processing, I carefully remove the jars from the stockpot and place them onto a cloth-covered or wood surface, spaced several inches apart, until they are completely cool. Once cooled, I check the seals by pressing the top of each lid to ensure they are tight and secure.
Step 13:
- Finally, I store the sealed jars of Amish lime pickle in a cool, dark area until ready to enjoy!
Notes
Nutrition
Frequently Asked Questions:
1. Can I reduce the amount of sugar in the Amish Lime Pickle recipe?
Certainly! You can adjust the amount of sugar to suit your taste preferences. Keep in mind that sugar not only adds sweetness but also helps balance the acidity of the vinegar and the tanginess of the lime.
2. How long does it take for the flavors to develop in Amish Lime Pickle?
The flavors in Amish Lime Pickle typically develop over time. It is recommended to allow the pickle to mature for at least a few weeks before consuming to fully appreciate the depth of flavors.
3. Can I add additional vegetables to the pickle besides cucumbers?
Absolutely! Feel free to experiment with adding other crunchy vegetables such as carrots, bell peppers, or cauliflower to create a medley of flavors and textures in your pickle.
4. Are there any variations of Amish Lime Pickle that incorporate different fruits?
While the traditional recipe calls for cucumbers, you can explore making variations of Amish Lime Pickle with fruits like green tomatoes, mangoes, or peaches for a sweet and tangy twist.
5. Can I customize the level of spiciness in the pickle?
Yes, you can adjust the spiciness of the pickle by controlling the amount of pickling spice or adding hot peppers like jalapeños or red pepper flakes to elevate the heat level according to your preference.
6. How long can I store homemade Amish Lime Pickle?
When stored in properly sealed and processed jars, homemade Amish Lime Pickle can last for up to a year in a cool, dark place. Once opened, refrigerate the pickle and consume within a few weeks for the best quality.
Conclusion:
In conclusion, exploring the world of Amish Lime Pickle has been a delightful journey filled with vibrant flavors and culinary discoveries. The combination of tangy lime, crisp cucumbers, and aromatic spices creates a pickle that is both versatile and satisfying.
Whether enjoyed on its own or paired with a variety of dishes, Amish Lime Pickle is sure to add a burst of flavor to your meals. By following the step-by-step instructions and incorporating personalized touches, you can create a batch of pickles that reflects your unique taste preferences.
Embrace the tradition of homemade pickling and savor the joy of creating a condiment that will elevate your culinary creations with each tangy bite.