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)


1Wash the lemons thouroughly. Slice lemons 1/4 inch thick. DO NOT peel the lemons!
2Sterilize 20 half pint jars in boiling water bath for 10 minutes.
3Put all of the spice pieces into a cheese cloth bag or stainless steel spice balls.
4Place the sugar, salt, spice bag, water and vinegar in large stainless steel pot.

Bring to a boil. Boil for 6 minutes stirring constantly.
5Put the lemon slices into the boiling syrup. Boil 1 minute, gently stirring and "tossing".

Remove spice bag.
6Stack the lemon slices into the hot steril jars. Cover lemon slices with the hot syrup. Leave 1/2 inch "head space" in the jars.
7Wipe 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.