This was on the cooks.com website. Check it out.

Here is a link that might be useful: Half sweet half dill pickles

My last post is for refridgerator pickles only. It does not look like a tested recipe. Keep in mind to only can tested recipes.

Pickling lime is normally associated with sweet pickle recipes or other non-cuke vegetable pickles. Most wouldn't consider it necessary for dill recipes as they are normally a bit softer pickle. This doesn't men you can use it with dill recipes, just that its use isn't common with them.

And given the hazards associated with using lime, its use, in general, is no longer recommended and one usually only finds it listed in very old recipes. It has essentially be replaced by Ball's Pickle Crisp.

You don't indicate the source of your pickle recipes or what it contains so the safety of the recipes would be my main concern and whether or not it could be used with a brine recipe would depend on the recipe.

Most recipes that call for liming the cukes mean after they are sliced, not whole, and call for several long post-liming soaks in frequently changed fresh water. Just rinsing isn't usually considered sufficient. And yes, most recipes that are safe would require the use of a hot pack with a hot brine.

You might want to explore some of the approved and tested recipes for pickles in the Ball Blue Book or at NCHFP.

Dave

Here is a link that might be useful: NCHFP - Pickle Recipes

Well, if it's good enough for the NCHFP . . .

This recipe for Pickled Jalapenos on the NCHFP site calls for pickling lime. I believe there are others on this site; I just haven't looked them up.

I do agree pickle crisp is more convenient, but if appropriate care is taken, pickling lime is still useful.

Ironically I can buy pickling lime locally but if I want calcium chloride I'm going to have to order it online.

Carol

Here is a link that might be useful: Pickled Jalapenos with Pickling Lime

Didn't say they didn't have any Carol, ;) just that it isn't recommended "in general" and it is "normally associated with ...other non-cuke vegetable pickles" as is the case with the Pickled Peppers recipe you linked.

NCHFP has lots of info on lime.

Dave

They do offer a quick sweet pickle with lime. It is a cucumber pickle.

It may be a quibble but they're not not recommending it, if that makes sense. They're saying it's no longer necessary if you use pickle crisp. In other words, pickle crisp is more convenient, but lime pickles are still in the mix.

Carol

Hi All,
Thanks for the advice. I decided to go ahead and process them according to the recipe that came with the pickling lime, for "old south cucumber lime pickles." It's a sweet pickle, which we don't really like, but I guess I'll know better for next year and just stick to dills and half-sours without the lime. Either that, or we'll develop a taste for sweet pickles. We're sure going to have a lot of them!

Hi , I am late with this post ...but I have used lime in regular dill recipes and it works great. I like to also pressure cann all kinds of stuff including meat and fish! Tonight I am sealing CHRISTMAS PICKLES! You know the red ones! I do not use candy hearts for this...ish! Just cloves , vinegar , c. sticks , sugar, orange slices , red dye and Marachino cherries! takes 3 1/2 days to make them but they are worth it! A good way to deal with older cukes. I also have another great recipe for pickled eggs and for a great sweet relish...... people line up to get a jar of these. :) message me if anyone wants to try either recipe. :) Also, if any of you make rhubarb pie..... try about a tsp of grated orange zest in the rhubarb....you'll get many happy faces! :)