Pickled Lemon Cucumber Slices

How to Make Lemon Cucumber Pickles

What to do with all these cucumbers and lemon cucumbers in my garden? When you grow cucumbers or zucchini it seams like you always have such an abundance  and I never am quite sure what to do with it all... now I know! For my cucumbers I am learning the art of pickling! This is new for me, I have never pickled anything before. I got this recipe from my Aunt Roxy who is also an avid canner and am so excited to share it with you. I made one batch of these in the fridge (only requires 3 days of waiting before I can enjoy them!) while I canned the rest of them. The beauty of canning cucumbers (pickles) is you don't need the pressure canner. This project only requires a water bath and 10 minutes of processing. Talk about a quick and easy canning project!


Makes 2 pint jars
Ingredients
1 1/2 pounds Lemon  Cucumbers
4 garlic cloves, peeled and smashed
2 teaspoons dill seed
1/2 teaspoon red pepper flakes, (optional)
1 cup cider vinegar
1 cup water
1 1/2 tablespoons pickling salt or kosher salt

Equipment
Chefs knife
Cutting board
2 wide-mouth pint jars with lids
Large pot for canning

Instructions
1) Prepare the jars: If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize the jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine.

2) Prepare the cucumbers: Wash and dry the cucumbers. Trim away the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the pickles whole, cut them into spears, or slice them into coins, as preferred.

3) Add the spices to the jars: Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes per jar.
Pack the pickles into the jars: Pack the pickles into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.

4) Bring the pickling brine to a boil: Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You may not use all the brine.

5) Remove air bubbles: You can use a non metallic utensil to wipe around the inner edges of the jar, or gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.

6) Tighten the lids: Place the lids over the jars and screw on the rings until tight.

Processing
1) Place jars into canner with water JUST to the necks of the jars.

2) Bring water to a boil and let boil for 10 minutes **Don't forget to adjust cook time for your altitude or if using a different size jar**

3) Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool. Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.

4) You can eat them right away, but they taste best after a couple weeks of absorbing flavor!

NOTES: When washing/scrubbing cukes, sort them into piles by size. This really helps make your jars look nicer, if you have uniform sizes (and this impresses the judges too!). And makes for easier packing, too.