LEMON PICKLES WITH SPICES
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... .
Provided by Colleen Sowa
Categories Other Salads
Time 1h20m
Number Of Ingredients 9
Steps:
- 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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