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I was gifted a home canning starter kit by Bernardin. I have never pickled before, so I was excited. There was only one problem that is we cannot have vinegar as both my children get a reaction whenever they consume it. So I decided to substitute lemon juice for vinegar, so this is how I ended up pickling with lemon juice. I used Sweet Sliced Dills recipe as the base and then made necessary adjustments. If you have no problem consuming vinegar, I would recommend using the recipe as is on Bernardin website.

There were some mistakes along the way which I have adjusted in the recipe below. For example, my husband said it was way too salty. My daughter said it is not crunchy, otherwise they were very similar to store bought pickles. This maybe because following the recipe I cooked the onions and cucumbers in the pickling liquid, which of course softened the cucumbers. Also the liquid turned cloudy, I don't know whether it was because of the lemon juice or because of cooking the onions/cucumbers in the liquid. So instead of cooking the cucumbers, next time I will put the cucumbers directly in the jar. I would love to hear what mishaps you had when you made pickles for the first time.

This recipe has two major steps. The first one is to brine the cucumbers in pickling salt for 12 hours or overnight. Then the actual pickling takes place the following day. This recipe roughly makes 6 jars of pickles.

40 hrs.
Makes: 6 jars
Medium

Ingredients

Adjust Servings:

	4 lb pickling cucumbers
	ice
	4 cups salt water - 1/2 cup pickling salt dissolved in 4 cups water
	4 medium onions, sliced
	4 cups lemon juice (from bottle)
	1 cup water
	4 cups granulated sugar
	¹/₂ cup pickling salt
	6 cloves garlic
	6 heads fresh dill, or 10 tsp mixed pickle spice

Nutritional information

Protein

140g

Carbs

Fat

137g

Sugars

Sat. Fat

537k

Calories

If you make this recipe, snap a pic and hashtag it #limitlessallergies on Instagram, Facebook, & Twitter!

Day Before

1 Done 1 min	Wash the cucumbers.
2 Done 5 min	Layer ice in a glass or stainless steel container and then add cucumbers.
3 Done 5 min	Mix 1/2 cup pickling salt with 4 cups water and pour over the cucumbers. Add additional water to cover the cucumbers if needed.
4 Done 12 hrs	Add water to a freezer bag and place on top of the cucumbers to keep them submerged. Leave in a cool dry place or in the fridge for at least 12 hours or overnight.

Preserving Day

5 Done 10 mins	Fill canner pot with water and bring to boil.
6 Done 5 mins	In a seperate bowl add hot water. Take off the lids of 6 jars and add to the water.
7 Done 10 mins	Once the water in the canner starts boiling, place the jars in the canner. Cover jars with water and heat to a simmer (180°F/82°C). Keep them hot until you use them.
8 Done 10 mins	Drain and cut the cucumbers into spears or slices. Peel and slice the onions. Peel the garlic.
9 Done 10 mins	Combine lemon juice, water, sugar and pickling salt in a pot and bring it to a boil.
10 Done 10 mins	Take the jars out of the canner. Add cucumbers, onions, a garlic pod and either a head of fresh dill or 2 teaspoon of pickling mix in each jar.
11 Done 10 mins	Now add the pickling liquid to the jars, up to 1 cm of the rim. Now screw the lids.
12 Done 10 mins	Place the jars back in the canner and make sure at least an inch of water is covering the jars. Cover with lid. Bring to boil and continue to boil for 10 minutes.
13 Done 24 hrs	After the processing time remove the lid and let it stand for 5 mins. Then take the jars out and rest them on a protected work surface and leave them undisturbed for 24 hours.