Total Time
35mins
Prep 20 mins
Cook 15 mins

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.

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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