Cucumber Pickles With Lemon

• 2 lbs cucumbers
• 1 tablespoon pickling salt
• 1 1/3 cups white vinegar
• 1 cup granulated sugar
• 2/3 cup lemon juice
• 1 1/2 teaspoons peppercorns
• 1/2 teaspoon whole allspice
• 3 slices fresh lemon
• 3 cloves garlic
• 3 bay leaves

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.

cucumbers, pickling salt, white vinegar, sugar, lemon juice, peppercorns, whole allspice, lemon, garlic, bay leaves

Taken from www.food.com/recipe/cucumber-pickles-with-lemon-98805 (may not work)