Lemon Cucumber Pickles Recipe 375 Food

LEMON CUCUMBER PICKLES

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

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.

LEMON PICKLE

Steps:

• Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;