No they are not edible and they are not safe. I'm sorry but pickling lime is very caustic and is to be used only for a presoak which it then washed off the cukes - washed repeatedly to remove it all. It is not to be consumed.

I would suggest that a careful reading of the label on the container would answer your question for you but no, do not keep the pickles, do not eat the pickles. Dispose of them.

Dave

Second the issue. Pickling lime was only used as a presoak and should NEVER be added to any pickling brine. The pickles are not safe to consume!! Even if only just made, they contain too much of the caustic lime, as it would be like trying to eat Draino! Its always a good idea to research ingredients that you are unsure about, and never guess at any substitutions. Pickling lime is a very old crispingp rocess and today, its been replaced with a much safer product that can be mixed with vinegar salt picking brines. The sediment you have will never dissolve and once shaken it makes a very cloudy brine, but soon settles again. If you plan to make pickles again, I suggest that you read through some of the many recipes and instructions mentioned on this forum. Mrs. Wages makes a few nice pickle mixes and none contain any pickling lime, although Mrs. Wages also is the only maker/seller of pickling lime right now, as Ball has discontinued that a few years ago due to the Pickle Crisp (calcium chloride) product being much safer to use and mixes with brines.

Pickling lime is still approved for pickles but as mentioned it's absolutely crucial that it be throughly rinsed/soaked off. Otherwise, in addition to the problems already mentioned, it raises the pH of the pickles to an unsafe level.

Chalk it up to experience, discard the pickles and move on.

Carol

Okay, I tossed out all the whole pickles, I'll have to make some more, and I think I'll toss the pickling lime too, it seems that it's pretty non-essential. It was a silly mistake that I mixed it up, I was concentrating too hard on making sure everything was right. Since I've never canned before, and neither have my parents or much of anyone in my family, I was nervous and wanted to be sure I followed everything exactly. That's what I get!

I've had good luck with Annie's salsa, I've made 12 pints and two are gone already a week later. I used a jar of the tomato sauce I did too and that was really good, though the chicken dish needed more salt than I'm used to. This canning thing is rather entertaining while unemployed, now I wish I would have started it years ago and gotten over the nervous apprehension.

Look at it this way - you aren't the first to make this mistake and likely won't be the last either. ;) But you learned and that is valuable!

Much of canning is a learning experience - we all learn new things every year no matter how many years we may have been at it. A little nervous apprehension is a good thing - keeps you on your toes.

And yes it is fun and it is addicting so hang on to that attitude and you will do fine.

Dave

The pickling lime can be sprinkled into the garden soil. It helps to raise the soil pH slightly, which can be quite acidic. Don't apply any to acid loving plants like blueberries or azalias. I still have a few jars of it here and will apply it to my garden soil early next spring. You will proabbly not find Ball Pickle Crisp, but youc can still find food grade calcium chloride, which is the same thing as Pickle Crisp. IT does get added to jars when filling with brine. Suggest that you also taste your pickling brine to see if the taste suits you. Some say the brines might be too salty or acidic, where you could add a bit less vinegar or add a bit of sugar to take the edge off the vinegar. One of the best pickle types are Bread & Butters. They are slices and use cider vinegar, sugar, whole mustard, and celery seeds. One of my favorites when there is no fresh dill around.