Lemon cucumber pickles - part 2

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6 servings
Easy
44 min

Ingredients

6

Preparation

Preparation24 min
Cook time20 min
  • 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.
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