Easy Refrigerator Lemon Cucumber Pickles Recipe
If you’re a fan of homemade pickles and love exploring fresh produce from farmer’s markets, you’re in for a treat with these lemon cucumber pickles recipes!
Here, I’m sharing my go-to method for making lemon cucumber pickles, a simple and refreshing refrigerator pickle recipe that’s perfect for preserving your market haul.
Despite their name, lemon cucumbers don’t taste like lemons, but their bright yellow color adds a sunny twist to the pickle jar. This is a great recipe for anyone looking to whip up crisp, tangy refrigerator pickles, and has an abundance of lemon cucumbers.
Why I Love This Recipe
Here are a few reasons why this recipe has become one of my favorites for quick pickles.
Unique ingredient: Lemon cucumber plants produce these fun, round cucumbers that look like lemons but have the classic mild cucumber taste. This is also a perfect recipe for small batches if you only have a few lemon cucumbers.
Easy to make: This recipe requires minimal effort, and with just a few simple steps, you can enjoy homemade pickles in no time, no canning required.
Perfect snack and side: Pickles are my go-to for a quick, tangy snack or an easy side dish. They add the perfect burst of flavor and crunch to any meal.
Tools
- 1 quart jar or 2 pint jars (or mason jar)
- Small saucepan
- Slicing knife
Ingredients
- 4-5 lemon cucumbers, washed and sliced
- 1 cup white vinegar
- 1/2 cup apple cider vinegar or rice vinegar
- 1 cup water
- 2 tablespoons honey or sugar
- 1 tablespoon mustard seed
- 1 tablespoon salt
Step-By-Step Instructions
- Prepare the cucumbers: Wash cucumbers thoroughly, then slice them into thin rounds or spears, depending on your preference.
- Make the brine: In a small saucepan, combine the white vinegar, rice vinegar, water, sugar, mustard seed, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve completely.
- Cool the brine: Remove the saucepan from heat and let the brine cool to room temperature.
- Pack the jars: While the brine cools, place the sliced cucumbers into a clean quart jar (or divide between 2-pint jars), packing them in snugly.
- Add the brine: Once the brine has cooled, pour it over the sliced cucumbers, making sure they are completely submerged. Seal the jar(s) tightly with a lid.
- Refrigerate: Place the jar(s) in the refrigerator for at least 24 hours to let the flavors develop. The pickles will be ready to enjoy after this time, but the flavor will continue to improve over the next few days.
Recipe Variations
Here are several simple ways to switch up this lemon cucumber pickles recipe:
- Add veggies: For extra crunch, toss in a handful of cauliflower florets or green beans along with the cucumber slices for a colorful, tangy pickle mix.
- Garlic twist: Add a clove of garlic to each jar for a bold, aromatic flavor that complements the lemon cucumbers.
- Spice it up: Drop a tsp of black peppercorns into the brine for a subtle hint of spice and extra depth to the pickles.
- More Sweetness: Add 1-2 more tablespoons of honey or maple syrup to the brine for bread and butter pickles.
- Fresh herbs: Add sprigs of fresh dill, thyme, bay leaf, or even rosemary to infuse the pickles with herbal flavors.
- Spicy kick: Include a few slices of fresh jalapeños or a pinch of red pepper flakes for some heat.
- Onion slices: Thinly slice red or yellow onions and layer them with the cucumbers for added flavor and texture.
Serving Suggestions
Try these ideas to enjoy your lemon cucumber pickles with even more flavor:
- Slice lemon: Add a thin slice of lemon to your jar for a citrusy twist and extra brightness.
- Charcuterie board: These pickles make a great addition to any charcuterie board, bringing a refreshing crunch alongside cheeses and meats.
- Potato salad: Chop the pickles and mix them into potato salad for a tangy, crunchy upgrade.
- My Favorite: Top white rice, eggs, or spicy tuna with a generous spoonful of these lemon cucumber pickles. This is my absolute go-to for a quick meal.
- Drizzle with soy sauce and sesame oil, sprinkle with sesame seeds, and finish with fresh basil. The tasty pickle adds a burst of flavor that perfectly complements this savory meal.
More Pickle Recipes You Will Love
Easy and Delicious Jalapeno Pickled Eggs Recipe
Easy Balsamic Pickled Red Onions and How To Use Them!
Homemade Pickled Beets with Mustard Seeds
Lemon Cucumber Pickles Recipe
Equipment
- 1 1uart Mason Jar or 2 pint jars
- 1 small saucepan
- 1 slicing knife
- 1 Cutting board
- 1 set of measuing spoons and cups
Ingredients
- 4-5 lemon cucumbers
- 1 cup white vinegar
- ½ cup apple cider vinegar
- 1 cup water
- 2 tbsp honey
- 1 tbsp mustard seeds
- 1 tbsp kosher salt
Instructions
Prepare the cucumbers:
- Wash cucumbers thoroughly, then slice them into thin rounds or spears, depending on your preference.
Make the brine:
- In a small saucepan, combine the white vinegar, rice vinegar, water, sugar, mustard seed, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve completely.
Cool the brine:
- Remove the saucepan from heat and let the brine cool to room temperature.
Pack the jars:
- While the brine cools, place the sliced cucumbers into a clean quart jar (or divide between 2-pint jars), packing them in snugly.
Add the brine:
- Once the brine has cooled, pour it over the sliced cucumbers, making sure they are completely submerged. Seal the jar(s) tightly with a lid.
Refrigerate:
- Place the jar(s) in the refrigerator for at least 24 hours to let the flavors develop. The pickles will be ready to enjoy after this time, but the flavor will continue to improve over the next few days.
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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