This quick and easy lemon cucumber pickles out do store bought pickles. These pickles are garlicy, lemony and have the perfect touch of sweetness!
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.
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.
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.
If you like this recipe, check out my other FAVORITE vegetables:
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Lemon Cucumber Pickles
Servings 10 servings
3kcal
Cost $3
Print Recipe
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Equipment
- 1 or 2 mason jars
- cutting board
- knife
Ingredients
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
Easy alternative to store bought pickles.
Serving: 1serving | Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg
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Monika says
Can this recipe be canned?
Allianna Moximchalk says
I have not tried it canned!
Lori says
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!
Allianna Moximchalk says
So glad you like!
Kerry says
We love these pickles! Just the right touch of lemon!
Allianna Moximchalk says
I am so glad you like them Kerry!
Georgia Gilligan says
What does this mean? Lastly add the smaller mason jar to the top of the larger mason jar and close the jar tightly.
Allianna Moximchalk says
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 🙂
Nancy Jo Austin says
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.
Allianna Moximchalk says
I love this idea! Thanks for sharing.
Ruby Stephens says
LOVE THESE! So easy and I love the unique twist of the lemon!
Ruby Stephens says
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!
Allianna Moximchalk says
Thank you so much Ruby! 🙂