50 - 50 Sweet Lime Pickle Recipe (2024)

FAQs

What is the ratio of sugar to vinegar for pickles? ›

The Basics of Making Refrigerator Pickles

The basic ratio for quick pickles is 1:1 vinegar to water, and includes some combination of salt and sugar. Another ratio that is commonly followed is the 3:2:1 method, using three parts vinegar, two parts water, and 1 part sugar.

Food-grade lime may be used as a lime-water solution for soaking fresh cucumbers 12 to 24 hours before pickling them. Excess lime absorbed by the cucumbers must be removed to make safe pickles. To remove excess lime, drain the lime-water solution, rinse, and then resoak the cucumbers in fresh water for 1 hour.

I add 1/4 teaspoon of lime per quart.

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).

Use this BA-endorsed formula as a brine base for pretty much everything: Bring 1 cup distilled white vinegar, 2 Tbsp. kosher salt, 2 tsp. sugar, up to 2 Tbsp. spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan.

Add Tannins

Adding natural tannins such as grape leaves, black tea, or oak leaves can delay the softening process and keep your pickles firm.

The best way to keep your pickles crisp is by taking an extra moment to remove the blossom from the end of the cucumber. By adding this extra cut, you have a crisper pickle. Other ways to ensure a crisp pickle is by adding grape leaves to your jar. I tend to cut off both ends of the cucumber as I quickly process them.

For a quick and easy way to help ensure crisp pickles: soak cucumbers in ice water for 4 to 5 hours before pickling. This is a safer method for making crisp pickles. Using lime, or calcium hydroxide, in solution for soaking cucumbers changes the amount of acid in the cucumber tissue.

Alum is no longer recommended because the aluminum in this product may be unsafe to consume. stored too long will not make a quality product. harbor bacteria that may cause softening in pickles. that cause softening are concentrated in the blossom end, and discarding a thin slice will help to keep pickles firm.

What to use lime pickle for? ›

The limes are left to marinate with the spices giving the pickle its unique flavour and distinctive taste. Good with curries, samosas, poppadoms and couscous.

Spoon lime pickle into small, sterilized jars. Seal the jars and let the mixture sit in the refrigerator at least overnight, or up to 4 days before serving. If properly sealed and sterilized, lime pickle can last in the fridge for several months, if not longer.

Use 1 ounce of pickling lime per quart of water. You can do this in any quantity.

In a clean crock, container or bucket mix your lime solution using a ratio of 1 ounce (by weight) pickling lime to 1 quart of water.

You should use no more than 1/4 cup of sugar in your pickling solution. White granulated sugar is most commonly used. Brown sugar adds good flavor but can turn light-colored fruits and vegetables darker. Syrup or honey can poorly affect the taste of your solution.

HOMEMADE APPLE CIDER VINEGAR RECIPE

Sugar to water ratio: 1 tablespoon of sugar per one cup of water, or scaled up to 1 cup of sugar per one gallon of water. Yes, the use of sugar is essential in this process.

"Pickles are about vinegar and salt, not sweetness," says Perry. Yes, you should have some sugar, but be wary of recipes that call for more than a ¼ cup of sugar. Your brine should lean salty, not syrupy.

A tablespoon of sugar or molasses per quart of liquid will also energize the initial ferment, making it more vigorous and quick. If the natural sugar levels in the apples are high, this step is not necessary.