I recently stumbled upon a recipe in “Pickles to Relish” (Beverly Alfeld) for lime pickles that made me think of my grandmothers pickles. I have fond memories of the treat of putting one of these insanely green pickles that had a ton of flavor and sweetness and such a nice crunch. Don’t matter that normal food shouldn’t be that color green. Since this is the summer of Bub (part 2), I took it upon myself to take a shot at making some of my own.

A key part of the pickles is the use of ‘Pickling Lime’ to get a nice crunch out of the pickles. This turned out harder to find then I originally thought. I hit my Penzey’s, my go-to spice provider of choice and a few other grocery stores and places that sell canning gear but to no avail. Of course buying them online would be way too easy and considered cheating. The ferreting of obscure goods is at least half the fun of most all of my home projects. I finally came upon my pickling lime at a local Latino Market as apparently its a common spice used in a few dishes.

The other ingredients I was missing was oil of clove and oil of cinnamon. I was pretty sure I wasn’t going to get these items even if I could find them. They just sounded expensive and something that would gather dust in my spice cabinet, and besides I already had a fairly sizeable stash of whole cinnamon and cloves. I think my guestimates on how many cloves are equal to a given amount of cloves (and also cinnamon) were a bit off (on the strong side). But that just means more darker flavors for me and I’m fine with that.

The process itself is actually not bad at all. The 3 days of soaking and preparing on the cucumbers were definitely worth it. It was also nice to sample things along the way to see how the pickles changed and morphed over the entire process.   The final product turned out pretty decent. I’m planning on taking some back to my parents and siblings later this summer to see how they think they measure up.