"The lemon juice in these pickles gives them an unusual fruity tartness, quite different from traditional vinegar pickles - and very delicious."
2 1/2 c. thinly sliced cucumbers
1/2 c. sliced red or green peppers
1 1/2 tsp. pickling salt
3 Tbsp. lemon juice
3 Tbsp. white vinegar
3 Tbsp. water
2 Tbsp. sugar
1 lemon slice
1/4 tsp. whole allspice
In a large bowl, combine the cukes and peppers. Sprinkle with the pickling salt and toss well to mix. If you are multiplying the recipe, do not use more than 3 Tbsp. salt and rinse the cukes well before packing the jars. Cover with cold water and let stand for 3 hours.
In a nonaluminum saucepan, combine 3 Tbsp. lemon juice, 3 Tbsp. vinegar, 3 Tbsp. water and 2 Tbsp sugar for each pint jar. Heat to boiling. While the brine heats, drain the cukes.
Into each hot sterilized jar, place 1 lemon slice and 1/4 tsp. allspice. Pack w/ the cukes and peppers, leaving 1/2 inch heat space. Pour in the hot brine, leaving 1/2 inch head space. Seal. Process in a boiling water or steam canner for 5 minutes. Adjust seals if necessary. Cool undisturbed for 12 hours. Store in a cool dry place.
Kim in SoCal