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lemon cucumber pickles 2 scaled
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5 from 4 votes

Lemon Cucumber Pickles

Easy alternative to store bought pickles.
Prep Time10 minutes
Fermenting tine5 days
Total Time5 days 10 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 10 servings
Calories: 3kcal
Author: Allianna Moximchalk
Cost: $3

Equipment

  • 1 or 2 mason jars
  • cutting board
  • knife

Ingredients

  • 1 pound mini cucumbers sliced
  • 1 tbsp sea 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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Nutrition

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