Lemon cucumber pickles - part 2

6 servings
24 min
20 min


Number of serving: 6
6 pounds of 4 to 5-inch pickling cucumbers

8 cups thinly sliced onions /about 3 pounds onions

1/2 cup canning salt

Crushed or cubed ice

4 cups vinegar (5%)

4 1/2 cups sugar

2 tablespoons. mustard seed

1 1/2 tablespoon. celery seed

1 tablespoon. ground turmeric


  • Wash cucumbers. Cut 1/6-inch off blossom end and discard. Cut into 3/16-inch rings.
  • Combine cucumbers and onions in a large bowl. Add canning salt.
  • Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.
  • To Make Pickles:
    Add sugar and remaining ingredients to vinegar in a large pot. Boil 10 minutes. Add well drained cucumbers and onions and slowly reheat to boiling. Fill pint or quart jars with cucumber & onion slices, leaving 1/2-inch headspace. Fill to 1/2 inch from top with hot cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids.
  • Process pints or quarts for 10 minutes in a Boiling Water Bath. After processing and cooling, jars should be stored 4 to 5 weeks before use to develop ideal flavor.


Lemon Cucumber Pickles - Part 2, photo 1
Lemon Cucumber Pickles - Part 2, photo 2
Lemon Cucumber Pickles - Part 2, photo 3


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