Lemon Cucumber Pickles Recipe 375 Food

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LEMON CUCUMBERS



Lemon Cucumbers image

A change from the usual vinegar cucumbers. A great combination of sweet and tart. Cucumbers will "juice" as they chill.

Provided by jp mims

Categories     Summer

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 medium cucumbers, peeled and thinly sliced
1/2 small white onions or 1/2 small yellow onion, thinly sliced
1/4 cup vinegar
2 tablespoons sugar
1 tablespoon bottled lemon juice (realemon)
1 teaspoon celery seed
3/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Place cucumbers and onion in a bowl.
  • Combine rest of the ingredients in a measuring cup.
  • Stir well.
  • Pour over cucumbers and onions.
  • Chill for 4 hours.

LEMON CUCUMBER PICKLES



Lemon Cucumber Pickles image

You can add hot peppers to this if you prefer it spicy. Fermented foods are so good for you and this is much easier than going through the whole boiling bottles process.You can add these to other foods, like tuna salad. You can also add other veggies into this (except tomatoes, they will fall apart).

Provided by Jo Zimny

Categories     Other Snacks

Time 20m

Number Of Ingredients 9

5-6 medium lemon cucumbers
1/4 medium red onion
1 medium serrrani chili pepper (seeded and minced) if you like it spicy
2 small sweet bell peppers (seeded and minced) if you like it mild
1 Tbsp minced ginger
1 Tbsp fresh lime juice
1 qt mason jar
1 Tbsp course sea salt
filtered water

Steps:

  • 1. Place the sliced cucumbers in a large bowl and mix with the onion, chili or sweet pepper, garlic and lime juice.
  • 2. Pack into your 1 quart mason jar.
  • 3. In another bowl add the filtered water and sea salt. Give it a good mix to dissolve the salt.
  • 4. Pour into the mason jar over the pickles. Make sure all the cucumbers and other veggies if added are covered. Leave about 1" air space above the veggies.
  • 5. Seal tightly and leave on the counter at room temperature for 3 days. Then check to see if the water is fizzy. If not leave it for a couple more days. It should ferment. If it is fizzy taste a pickle to see how it is. If you like it then you're done.
  • 6. Store in the fridge.
  • 7. Enjoy!

CUCUMBER PICKLES WITH LEMON



Cucumber Pickles With Lemon image

These pickles will find favor with those who don't like the sharp bite of most pickles. Fresh lemon juice gives a nice lift to the cucumbers. Complete Book of Small Batch Preserving.

Provided by Olha7397

Categories     < 60 Mins

Time 35m

Yield 3 pints

Number Of Ingredients 10

2 lbs cucumbers
1 tablespoon pickling salt
1 1/3 cups white vinegar
1 cup granulated sugar
2/3 cup lemon juice
1 1/2 teaspoons peppercorns
1/2 teaspoon whole allspice
3 slices fresh lemon
3 cloves garlic
3 bay leaves

Steps:

  • Cut a thin slice from the ends of each cucumber and cut into thick slices.
  • You should have about 7 cups.
  • Place in a non reactive container, sprinkle with salt and let stand for 3 hours; drain.
  • Rinse twice and drain thoroughly.
  • Combine vinegar, sugar, lemon juice, peppercorns and allspice in a large stainless steel or enamel saucepan and bring to a boil over high heat.
  • Remove hot jars from canner.
  • Place 1 slice lemon, 1 garlic clove and 1 bay leaf in each pint jar.
  • Add cucumbers to boiling liquid and return just to a boil, stirring constantly.
  • Remove from heat.
  • Remove cucumbers from liquid with a slotted spoon and pack into jars.
  • Pour hot liquid over cucumbers to within 1/2 inch of rim (head space).
  • Process 10 minutes for pint jars and 15 minutes for quart jars.

Nutrition Facts : Calories 386.8, Fat 0.9, SaturatedFat 0.3, Sodium 2345.4, Carbohydrate 95.3, Fiber 6.2, Sugar 73.5, Protein 4.2

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