Cucumber Pickles With Lemon

Directions

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