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+ servings
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
3kcal
Cost $3
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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

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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.
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