Pickling with Lemon Juice

The day before, wash the cucumbers. Layer ice in a glass or stainless steel container and add cucumbers.

Mix pickling salt with the 4 cups water and pour over the cucumbers. Add additional water to cover the cucumbers if needed.

To keep the cucumbers submerged, add water to a freezer bag and place on top of the cucumbers. Leave in a cool dry place or in the fridge for at least 12 hours or overnight.

On preserving day, fill canner pot with water and bring to boil. In a seperate bowl, add hot water. Take off the lids of 6 jars and add to the water.

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 or 82°C). Keep them hot until you use them.

Drain and cut cucumbers into spears or slices. Peel and slice onions. Peel garlic.

Combine lemon juice, water, sugar and pickling salt in a pot and bring it to a boil.

Take the jars out of the canner. Add cucumbers, onions, a garlic clove and either a head of fresh dill or 2 teaspoon of pickling mix in each jar.

Add the pickling liquid to the jars, up to 1 cm of the rim. Screw on the lids. Place the jars back in the canner and make sure at least 1 inch of water is covering the jars. Cover with lid. Bring to boil and continue to boil for 10 minutes.

After the processing time, remove the pot lid and let stand for 5 minutes. Take the jars out and rest them on a protected worksurface and leave undisturbed for 24 hours.