Lemon Pickles with Spices

★★★★★ 1 Review
colleenlucky7 avatar
By Colleen Sowa
from La Crosse, WI

This is a versatile pickle... eat as is or in recipes... or as a garnish. I love these pickles and they are easy to make... When I bring these to pot lucks... they are always a hit! *** If you don't want to can them, make smaller batch and keep refriegerated as directed in recipe... .

serves about 20 half pints (depending on size of your lemons)
prep time 45 Min
cook time 35 Min

Ingredients

  •   40 large
    lemons (cut in 1/4 inch slices)
  •   10 c
    sugar
  •   1 tsp
    canning salt
  •   1 1/4 c
    water
  •   4 1/4 c
    cider vinegar
  •   1 Tbsp
    whole cloves
  •   1 Tbsp
    allspice (whole)
  •   4 stick
    cinnamon
  •   4 - 6 slice
    fresh ginger (sliced about 1/4 inch thick)
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How To Make

  • 1
    Wash the lemons thouroughly. Slice lemons 1/4 inch thick. DO NOT peel the lemons!
  • 2
    Sterilize 20 half pint jars in boiling water bath for 10 minutes.
  • 3
    Put all of the spice pieces into a cheese cloth bag or stainless steel spice balls.
  • 4
    Place the sugar, salt, spice bag, water and vinegar in large stainless steel pot. Bring to a boil. Boil for 6 minutes stirring constantly.
  • 5
    Put the lemon slices into the boiling syrup. Boil 1 minute, gently stirring and "tossing". Remove spice bag.
  • 6
    Stack the lemon slices into the hot steril jars. Cover lemon slices with the hot syrup. Leave 1/2 inch "head space" in the jars.
  • 7
    Wipe the rims and place lids and rings. tighten to fingertip tightness. Place in boiling water bath to cover jars by 3 inches above the lids. Bring back to a boil with the canner lid on. Boil for 15 minutes. Remove the jars to a towel lined counter or table. Leave sitting undisturbed for 24 hours before storing in pantry.
  • 8
    *** The pickles will not be ready to eat for 4-5 weeks. *** Any jars that did not seal... can be stored in the refrigerator for 6 months.
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