lemon pickles with spices

Name: Lemon Pickles with Spices
Prep time: 45 min
Cook time: 35 min
Ingredients: 40 large lemons (cut in 1/4 inch slices); 10 cup(s) sugar; 1 teaspoon(s) canning salt; 1 1/4 cup(s) water; 4 1/4 cup(s) cider vinegar; 1 tablespoon(s) whole cloves; 1 tablespoon(s) allspice (whole); 4 stick(s) cinnamon; 4 - 6 slice(s) fresh ginger (sliced about 1/4 inch thick)

(1 RATING)

136 Pinches 1 Photo

Colleen Sowa

La Crosse, WI

Updated on May 24, 2011

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... .

Rate

prep time 45 Min

cook time 35 Min

method ---

yield about 20 half pints (depending on size of your lemons)

Ingredients

40 large lemons (cut in 1/4 inch slices)
10 cups sugar
1 teaspoon canning salt
1 1/4 cups water
4 1/4 cups cider vinegar
1 tablespoon whole cloves
1 tablespoon allspice (whole)
4 sticks cinnamon
4 - 6 slices fresh ginger (sliced about 1/4 inch thick)

How To Make lemon pickles with spices

Step 1

Wash the lemons thouroughly. Slice lemons 1/4 inch thick. DO NOT peel the lemons!

Step 2

Sterilize 20 half pint jars in boiling water bath for 10 minutes.
Step 3

Put all of the spice pieces into a cheese cloth bag or stainless steel spice balls.
Step 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.
Step 5

Put the lemon slices into the boiling syrup. Boil 1 minute, gently stirring and "tossing". Remove spice bag.
Step 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.
Step 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.
Step 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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