Lemon Cucumber Pickles Recipe
This is a great recipe for anyone looking to whip up crisp, tangy refrigerator pickles, and has an abundance of lemon cucumbers.
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
Calories: 66kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 1171mgPotassium: 305mgFiber: 2gSugar: 9gVitamin A: 145IUVitamin C: 7mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!