Cucumber Pickles With Lemon

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READY IN: 35mins
YIELD: 3 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut a thin slice from the ends of each cucumber and cut into thick slices.
  • You should have about 7 cups.
  • Place in a non reactive container, sprinkle with salt and let stand for 3 hours; drain.
  • Rinse twice and drain thoroughly.
  • Combine vinegar, sugar, lemon juice, peppercorns and allspice in a large stainless steel or enamel saucepan and bring to a boil over high heat.
  • Remove hot jars from canner.
  • Place 1 slice lemon, 1 garlic clove and 1 bay leaf in each pint jar.
  • Add cucumbers to boiling liquid and return just to a boil, stirring constantly.
  • Remove from heat.
  • Remove cucumbers from liquid with a slotted spoon and pack into jars.
  • Pour hot liquid over cucumbers to within 1/2 inch of rim (head space).
  • Process 10 minutes for pint jars and 15 minutes for quart jars.
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