Lemon Pickles


One of the varieties of cucumbers that I planted this year was Lemon Cucumbers.  Though I only planted 4 plants, they have produced over 20 pounds of cucumbers, and are still going strong.  So, I decided that I would pickle some of them.

One nice thing about this batch is that I was able to use some of the Walla Walla Onions that I planted from seed.  The onions are still a bit small, but big enough to cook with in this case.  The smell from the onions was quite fresh and strong, but not harsh.  Fairly pleasant actually.

***One thing about the Pickle recipes that I post is that I do not include complete instructions. If you have never canned, or are unfamiliar with the processes I describe, please look up how to can, jar preparation, hot water bath versus pressure canning, and all other things canning related. To make it easy, you can just buy the referenced book. Canning is safe, but you really need to understand what you are doing before you do it. ***

Pickle Recipe – Lemon 1: 20Jul42014_DSCF7152

Batch Size:  7 – 8 Pints


Brine –

8 lbs. pickling cucumbers 
3 lbs. onions
1/2 cup canning or pickling salt
Water (filtered) to cover cucumbers

Pickling Ingredients –

4 cups vinegar (Braggs) 
4 1/2 cups white sugar 
2 Tbsps.. yellow mustard seeds  
1 1/2 Tbsps. celery seeds 
1 Tbsp. ground turmeric

20Jul42014_DSCF7157Prepare cucumbers and into 1/4 inch slices.  Thinly slice the onions.  Combine onions and cucumbers, place in a non-reactive bowl and add canning salt.  Cover with cold water and store in the refrigerator for 4 hours.

When ready to process, in a non-reactive pot, add vinegar, sugar, mustard seeds, celery seeds, and turmeric, slowly bringing to a boil.  Boil for 10 minutes.

Drain the cucumber and onion mixture.  Add to liquid and slowly return to boil.

Take off heat and pack jars with cucumber mixture to within 1/2 inch or the top of the jar.  Add liquid to top off 20Jul42014_DSCF7160to within 1/2 inch of the top of the jar.

Wipe rim with a damp towel, add lid and ring.

Process to 10 minutes (15 for me because of altitude), turn off heat, take off lid, and then take the jars out after 5 minutes.

This recipe made very good looking pickles.

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