Cucumber Pickles with Lemon
User Reviews
5
Cucumber Pickles with Lemon
Description
This cucumber pickle recipe uses cucumbers that are scrubbed, salted with coarse sea salt to drain moisture, and then packed with thin lemon slices in a jar. The pickling brine combines water, sugar, apple cider or rice vinegar, fine salt, pickling spices, ginger, and garlic. Heating the brine dissolves the sugar before pouring over the cucumbers.
Packed and sealed, the pickles rest at room temperature for a few hours to start flavor development, then refrigerate. Their texture remains crisp from the initial salting step while the lemon adds brightness. The pickles are ready to eat after three days and keep about three weeks when refrigerated.
These pickles serve well as a fresh, tangy accompaniment to meals or snacks where a light acidity is desired. Using lemon adds a citrus note uncommon in many cucumber pickle recipes.
Ingredients
MAIN
- 1 kg cucumber (2.2 pounds), I used Lebanese cucumber but you can use other cucumbers that are suitable for pickling.
- 3 Tbsp sea salt coarse
- 1/2 lemon , thinly sliced
CUCUMBER PICKLE BRINE
- 2 cups water
- 1 cup sugar
- 3/4 cup apple cider vinegar or rice vinegar
- 2 Tbsp salt fine sea salt
- 2 tsp pickling spice
- 10 g ginger (0.35 ounces), thinly sliced
- 5 g garlic (0.17 ounces), thinly sliced
Instructions
- Wash the cucumbers under running water. Scrub the cucumber skin thoroughly. Cut off both ends of the cucumber. Unless you’re using baby cucumbers, chop the cucumber into small thumb size pieces (about 4 cm / 1.5 inch length) then put them into a mixing bowl. Add the coarse sea salt and let it sit for 30 mins to drain some water out. During this time, turn the cucumber around a few times. After 30 mins, brush off residual salt from the cucumbers then put them into a clean sterile jar. Add the sliced lemon into the jar.
- Combine the brine ingredients in a saucepan and boil over medium heat until the sugar dissolves (4 to 5 mins). Whisk occasionally.
- Pour the pickle brine into the jar until the jar is full. Close the lid. Leave at room temperature for 3 hrs then move it to the fridge. Start eating from day 3. (You can start eating from day 1 but it becomes more flavorful from day 3.) The pickles can last for about 3 weeks in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 15g | 5% |
| Sodium | 2329mg | 97% |
| Potassium | 104mg | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 14mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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