Hydrated pickling lime, or calcium hydroxide, is quicklime that has had water added to it. It has many applications, and one of them is as a firming agent in preserving fruits and vegetables. It is not necessary to use hydrated lime to make pickles, but the calcium in the pickling lime helps give pickled vegetables an extra crisp texture. Using hydrated lime requires strict attention to procedure because all of the lime must be soaked back out of the pickles before moving on to the next step.
Step 1
Wash your vegetables and cut them into slices.
Step 2
Pour 1 to 2 gallons of water into a 2-to-3-gallon-capacity stoneware or enamel container.
Step 3
Add 1/2 cup of canning or pickling salt and 1 cup of hydrated lime to the water.
Step 4
Stir the water, salt and lime to mix it thoroughly.
Step 5
Place your sliced vegetables into the lime mixture and let them soak for 12 to 24 hours in a cool place.
Step 6
Remove the vegetable slices into a colander to drain. Be very gentle when handling them because they are very brittle at this stage.
Step 7
Place the vegetables in a fresh container and cover them with water. Let them soak for one hour.
Step 8
Drain the vegetables again, put them back in the container and cover them with water. Let them soak for one hour. Drain and soak them at least twice more to make sure that all of the pickling lime has been soaked out.
Tips and Warnings
- Wear a dust mask when handling hydrated lime to avoid inhaling the vapors or dust.
- Do not use lime from the gardening store because it is not safe for use in foods.
Things You'll Need
- Water
- Container
- Canning or pickling salt
- Colander
References
- University of Georgia Cooperative Extension; Pickled Products; Judy A. Harrison, Ph.D., and Elizabeth L. Andress, Ph.D; July 2000
- University of Missouri Extension; Quality for Keeps: Pickling basics --- In a Pickle; March 2010
- Oregon State University Extension; Carolyn A. Raab; Pickling vegetables; June 2008
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