Easy Lemon Cucumber Pickles Recipes

LEMON CUCUMBER PICKLES

Steps:

• 1. Place the sliced cucumbers in a large bowl and mix with the onion, chili or sweet pepper, garlic and lime juice.
• 2. Pack into your 1 quart mason jar.
• 3. In another bowl add the filtered water and sea salt. Give it a good mix to dissolve the salt.
• 4. Pour into the mason jar over the pickles. Make sure all the cucumbers and other veggies if added are covered. Leave about 1" air space above the veggies.
• 5. Seal tightly and leave on the counter at room temperature for 3 days. Then check to see if the water is fizzy. If not leave it for a couple more days. It should ferment. If it is fizzy taste a pickle to see how it is. If you like it then you're done.
• 6. Store in the fridge.
• 7. Enjoy!

EASY LEMON CUCUMBER PICKLES

Steps:

• Prepare the brine by adding water, vinegar, salt, and sugar into a bowl and mix well till everything is dissolved.
• Add the lemon cucumbers and onions into the brine and make sure they are fully covered.
• Place the mixture into the refrigerator and let it soak till consumption. Soak it overnight for more absorption and stronger taste but it is perfectly fine to eat it on the same day.

CUCUMBER PICKLES WITH LEMON

Steps:

• Cut a thin slice from the ends of each cucumber and cut into thick slices.
• You should have about 7 cups.
• Place in a non reactive container, sprinkle with salt and let stand for 3 hours; drain.
• Rinse twice and drain thoroughly.
• Combine vinegar, sugar, lemon juice, peppercorns and allspice in a large stainless steel or enamel saucepan and bring to a boil over high heat.
• Remove hot jars from canner.
• Place 1 slice lemon, 1 garlic clove and 1 bay leaf in each pint jar.
• Add cucumbers to boiling liquid and return just to a boil, stirring constantly.
• Remove from heat.
• Remove cucumbers from liquid with a slotted spoon and pack into jars.
• Pour hot liquid over cucumbers to within 1/2 inch of rim (head space).
• Process 10 minutes for pint jars and 15 minutes for quart jars.