Cucumber Lime Pickles

From: Toadflax

On Dec 26, 2008

Sorry to disagree with anyone but there is NO danger of botulism in this recipe. Botulism requires a low acid environment and is not an issue in this high-acid food. Yes, modern canning methods say they must be processed but many people have had sucess without doing so - probably because they are very careful about cleanliness. Other types of spoilage will be fairly obvious and most of us would know to discard a spoiled product.

From: Snowpeas

On Aug 3, 2008

This recipe is wonderful! You can't go wrong with it. Personally, I don't process the pickles because I like the texture better this way. Pickles are a high acid food and I don't worry much about them. However, it is such a blessing that we can all make our own personal choices! Thanks for the recipe Nancy!

From: Breez

On Aug 31, 2004

This recipe deserves five stars. I have a recipe similar to this one that I've used for years, and it's a GREAT recipe. Just remember to put those hot, filled jars in a hot water bath and process them for the time required for your altitude. The FDA has changed it's rules over the last several years, so for safety sake, we need to follow them.

From: lindapearl

On Aug 10, 2004

This is so unsafe. The proper method for pickles requires processing a hot water bath canner for a certain number of minutes that is determined by your altitude. This 'open kettle' is an old, outdated canning method that poses a serious health risk - particularly low-acid foods. In this process, the food was packed into sterilized jars and sealed. The theory was that the heat from the food was sufficient to create a vacuum seal in the jar without further processing. Many old recipes passed down through the years, or those found in older cookbooks, use the old-time, outdated canning directions for the open kettle method. This method is now considered unsafe because we now know that without heat processing, bacteria, yeast and mold contamination is common. The growth of these microorganisms, in addition to spoiling the food, often caused lids to later become unsealed. Spoilage was common using the open-kettle method. and resulted in a very real danger of botulism.