Cucumber Pickles With Lemon |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These pickles will find favor with those who don't like the sharp bite of most pickles. Fresh lemon juice gives a nice lift to the cucumbers. Complete Book of Small Batch Preserving. Ingredients:
2 lbs cucumbers |
1 tablespoon pickling salt |
1 1/3 cups white vinegar |
1 cup granulated sugar |
2/3 cup lemon juice |
1 1/2 teaspoons peppercorns |
1/2 teaspoon whole allspice |
3 slices fresh lemon |
3 cloves garlic |
3 bay leaves |
Directions:
1. Cut a thin slice from the ends of each cucumber and cut into thick slices.
2. You should have about 7 cups.
3. Place in a non reactive container, sprinkle with salt and let stand for 3 hours; drain.
4. Rinse twice and drain thoroughly.
5. Combine vinegar, sugar, lemon juice, peppercorns and allspice in a large stainless steel or enamel saucepan and bring to a boil over high heat.
6. Remove hot jars from canner.
7. Place 1 slice lemon, 1 garlic clove and 1 bay leaf in each pint jar.
8. Add cucumbers to boiling liquid and return just to a boil, stirring constantly.
9. Remove from heat.
10. Remove cucumbers from liquid with a slotted spoon and pack into jars.
11. Pour hot liquid over cucumbers to within 1/2 inch of rim (head space).
12. Process 10 minutes for pint jars and 15 minutes for quart jars.
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