Let cucumbers, water, and lime stand for 24 hours in refrigerator. Rinse 3 times well, then put in clear water and 1/2 teaspoon alum for 3 hours, then drain. Make a mixture out of remaining ingredients except food coloring. You may want to heat it a little to get the sugar to dissolve. Place pickles in this mixture overnight. The next day, add green food coloring to preference, then boil cucumbers and mixture together for 35 minutes. Put in jars and seal. Process in a water bath canner 10 minutes for pint jars.
This takes a long time but it's worth it! Be careful when putting in the food coloring as the pickles will begin to take on color after boiling awhile. It's easy to put too much in at first.
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|Serving Size: 1 Serving (1227g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 14 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 40.9mg||1 %|
|Potassium 899.3mg||24 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 10.3g|
|Protein 7.2g||10 %|
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Calories per serving: 110
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