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...
servesabout 20 half pints (depending on size of your lemons)
prep time45 Min
cook time35 Min
lemons (cut in 1/4 inch slices)
1 1/4 c
4 1/4 c
4 - 6 slice
fresh ginger (sliced about 1/4 inch thick)
How To Make
Wash the lemons thouroughly. Slice lemons 1/4 inch thick. DO NOT peel the lemons!
Sterilize 20 half pint jars in boiling water bath for 10 minutes.
Put all of the spice pieces into a cheese cloth bag or stainless steel spice balls.
Place the sugar, salt, spice bag, water and vinegar in large stainless steel pot.
Bring to a boil. Boil for 6 minutes stirring constantly.
Put the lemon slices into the boiling syrup. Boil 1 minute, gently stirring and "tossing".
Remove spice bag.
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.
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.
*** 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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!