Cucumber Pickles With Lemon

Submitted by Olha7397

"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."

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 3 pints

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.