Lemon Pickles with Spices

Colleen Sowa


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...



★★★★★ 1 vote

about 20 half pints (depending on size of your lemons)
45 Min
35 Min


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

How to Make Lemon Pickles with Spices


  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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