Pickled Lemon Cucumbers
Pickled lemon cucumbers are a refreshing and tangy addition to any meal. This quick and easy recipe is perfect for preserving the crisp texture and bright flavor of cucumbers.
Ingredients
- 4 lemon cucumbers, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 2 cloves garlic, smashed
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
Instructions
- In a small saucepan, combine the vinegar, water, sugar, garlic, salt, peppercorns, and mustard seeds. Bring to a boil and stir until the sugar is dissolved.
- Place the sliced cucumbers in a heatproof jar or bowl.
- Pour the hot vinegar mixture over the cucumbers, ensuring they are completely submerged.
- Let the pickled cucumbers cool to room temperature, then cover and refrigerate for at least 1 hour before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 5 minutes
- Total time:
- 20 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 30 per serving
- Carbohydrates
- 7g
- Fiber
- 2g
- Protein
- 1g
- Fat
- 0g
Supplies
Small saucepan Heatproof jar or bowl
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve pickled lemon cucumbers as a refreshing side dish or as a topping for sandwiches and salads.
Tips & tricks
For a spicier kick, add a sliced chili pepper to the pickling liquid.
Cost
$5