1 or 2 mason jars
- 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
- black peppercorns omit for AIP
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.
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Easy alternative to store bought pickles.
Lemon Cucumber Pickles
Amount Per Serving (1 serving)
Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 91IU2%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.