Lemony Pickles

14 cups sliced peeled pickling cucumbers (or combinations of cukes and other veggies)

4 red bell peppers, seeded and thinly sliced

2 Tbsp. canning and pickling salt

Ice water

7 bay leaves, divided

1 Tbsp. whole black peppercorns

1 tsp. whole allspice

1-1/3 cups white vinegar

1-1/4 cups granulated sugar

3/4 cup freshly squeezed lemon juice

1 lemon, sliced

6 cloves garlic

In a large glass or stainless steel bowl, combine veggies, red peppers and salt. Mix well, cover with ice water and let stand at room temperature for 3 hours.

Meanwhile prepare canner, jars, and lids.

Tie one bay leaf, peppercorns, and allspice in a square of cheesecloth, creating a spice bag, set aside.

In a large stainless steel saucepan, combine vinegar, sugar, lemon juice and reserved spice bag. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat and boil gently for 7 minutes, until spices have infused the liquid.

In a colander placed over a sink, drain vegetables. Add to liquid in saucepan and return to a full boil, stirring occasionally. Discard spice bag.

Place 1 bay leaf, 1 lemon slice and 1 clove garlic in each hot jar. Pack veggies into hot jars, ladle hot pickling liquid into jars covering veggies, leave a half inch headspace.

Remove air bubbles and tighten hot lids on to fingertip tightness.

Process in boiling water bath for 10 minutes.

Makes 6 pints