STREAMING NOW: Jamie's Super Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These pickles will find favor with those who don't like the sharp bite of most pickles. Fresh lemon juice gives a nice lift to the cucumbers. Complete Book of Small Batch Preserving.”
3 pints

Ingredients Nutrition


  1. Cut a thin slice from the ends of each cucumber and cut into thick slices.
  2. You should have about 7 cups.
  3. Place in a non reactive container, sprinkle with salt and let stand for 3 hours; drain.
  4. Rinse twice and drain thoroughly.
  5. Combine vinegar, sugar, lemon juice, peppercorns and allspice in a large stainless steel or enamel saucepan and bring to a boil over high heat.
  6. Remove hot jars from canner.
  7. Place 1 slice lemon, 1 garlic clove and 1 bay leaf in each pint jar.
  8. Add cucumbers to boiling liquid and return just to a boil, stirring constantly.
  9. Remove from heat.
  10. Remove cucumbers from liquid with a slotted spoon and pack into jars.
  11. Pour hot liquid over cucumbers to within 1/2 inch of rim (head space).
  12. Process 10 minutes for pint jars and 15 minutes for quart jars.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a