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Allianna's Kitchen » Recipes » Meals » Condiments » Lemon Cucumber Pickles

Lemon Cucumber Pickles

Published: Apr 22, 2021 By: Allianna Moximchalk Modified Aug 26, 2021

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This quick and easy lemon cucumber pickles  out do store bought pickles. These pickles are garlicy, lemony and have the perfect touch of sweetness!

lemon cucumber pickles in a mason jar on a wooden plate

Ingredients:

  • Mini cucumbers-I like to use mini cucumbers because they are already the perfect size, all you have to do is chop them! You can use larger cucumbers but I would suggest chopping them into spears then. 
  • Garlic-The garlic combined with the lemon is oh so delicious. 
  • Salt-This helps with the fermentation process. 
  • Fresh dill-I love adding dill to just about anything! It adds a nice tangy flavor.
  • Lemons-This is what adds the lemon flavor! I like to add lemon juice as well as adding whole lemon slices to the mason jar to add even more of a lemon flavor.
  • Vinegar-I like apple cider vinegar. This will help with the fermentation process.

cucumber ingredients on a metal tray

How To Make This Easy Lemon Cucumbers Pickle Recipe:

  • First thing is first, wash and chop your pickles!
  • I like to cut my pickles into a coin size shape with the skin on. 
  • Next, mince the garlic with a garlic mincer and juice the lemon with a lemon juicer. 
  • Once the cucumbers are chopped, add  all ingredients to the mason jar. Be sure the cucumbers are covered with the liquid completely. 
  • Store the jar on the counter for at least 5 days. Refrigerate once the jar is opened.

chopped up cucumbers

How long does it take to turn a cucumber into a pickle?

  • The fermentation process begins as soon as you put seal the cucumbers in the jar! It takes a few days for the fermentation process to peak for the cucumbers to turn into the pickles. 

What are lemon cucumbers good for?

  • I love using these lemon cucumber sweet pickles on everything! They are especially good on sandwiches or burgers. 

Should you peel the cucumbers?

  • You do not need to peel these pickles! Keep the skin on.

pretty picture of lemon cucumber pickles on a plate

If you like this recipe, check out my other FAVORITE vegetables:

  • Lemon Dill Green Beans
  • Bacon Brussels Sprouts Pomegranate Dish
  • Crispy Whole 30 Potatoes

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!

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lemon cucumber pickles 2 scaled

Lemon Cucumber Pickles

Course Appetizer, Snack
Cuisine American
Keyword aip easy meal, cucumbers, pickles, summer
Prep Time 10 minutes
Fermenting tine 5 days
Total Time 5 days 10 minutes
Servings 10 servings
Author Allianna Moximchalk
3kcal
Cost $3
Print Recipe Pin Recipe

Equipment

  • 1 or 2 mason jars
  • cutting board
  • knife

Ingredients

  • 1 pound mini cucumbers sliced
  • 1 tbsp seal salt
  • 6 cloves garlic minced
  • 1/4 cup fresh dill
  • 1 whole lemon juiced
  • 1 whole lemon sliced
  • 1/2 cup vinegar I like apple cider vinegar

OPTIONAL:

  • black peppercorns omit for AIP

Instructions

  • Slice up the mini cucumbers, then place all ingredients in a large bowl (including lemon slices) and mix. Pour into a mason jar (or two jars depending on how big your jars are.) Fill remaining mason jar space with filtered water to about 1 inch from the top. Sit on the counter for at least 5 days to allow the fermentation process to begin. Store in the fridge after the first use.

Notes

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!
Easy alternative to store bought pickles.
Nutrition Facts
Lemon Cucumber Pickles
Amount Per Serving (1 serving)
Calories 3 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 16mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 91IU2%
Vitamin C 2mg2%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag me on instagram @alliannaskitchen!

About Allianna Moximchalk | Hi, I’m Allianna. A few years ago my friend introduced me to the paleo diet and since then it has changed my life! I went from taking over a dozen medications a day to managing all of my symptoms with diet and lifestyle. My mission is to help others do the same.

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13 comments

  • Ruby Stephens
    August 4, 2021

    5 stars
    This is such a unique and healthy twist on the usual pickle recipe. I can always count on Alliana’s recipes to be healthy, delicious, easy to make and fun!

    Reply
    • Allianna Moximchalk
      August 4, 2021

      Thank you so much Ruby! 🙂

      Reply
  • Ruby Stephens
    August 7, 2021

    5 stars
    LOVE THESE! So easy and I love the unique twist of the lemon!

    Reply
  • Georgia Gilligan
    August 7, 2021

    What does this mean? Lastly add the smaller mason jar to the top of the larger mason jar and close the jar tightly.

    Reply
    • Allianna Moximchalk
      August 8, 2021

      HI! Add a small mason jar cup inside the larger mason jar to make sure all of the pickles are submerged. You can totally skip this step as long as you make sure there is enough liquid 🙂

      Reply
      • Nancy Jo Austin
        August 31, 2021

        I use glass frogs, formerly used in flower arranging, to keep my produce below the top of the liquid. If you make fermented green beans put a grape leaf under the frog to keep them from coming up through the holes.

        Reply
        • Allianna Moximchalk
          September 1, 2021

          I love this idea! Thanks for sharing.

          Reply
  • Kerry
    August 16, 2021

    5 stars
    We love these pickles! Just the right touch of lemon!

    Reply
    • Allianna Moximchalk
      August 17, 2021

      I am so glad you like them Kerry!

      Reply
  • Lori
    February 17, 2022

    5 stars
    So delish and a unique twist on a normal pickle! Perfect as a side and I will definitely be making these for a summer cookout!

    Reply
    • Allianna Moximchalk
      February 17, 2022

      So glad you like!

      Reply
  • Monika
    April 25, 2022

    Can this recipe be canned?

    Reply
    • Allianna Moximchalk
      April 25, 2022

      I have not tried it canned!

      Reply

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Hi, I’m Allianna. In my junior year of college I turned to Sarah Ballantyne’s Paleo Protocol and it saved my life. During that time I completely shifted and started to manage my autoimmune disease with food and lifestyle. Since then I have made it my mission to share my clean and real food recipes with you. On Allianna’s Kitchen you can expect to find paleo, Whole30, and AIP recipes as well as things I have learned along the way as my body has healed. I’m so excited to have you here.

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