Lemon Cucumber Pickles
Pinched 36 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|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|
Albuquerque, NM (pop. 545,852)
Member Since Apr 2010
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).
Place the sliced cucumbers in a large bowl and mix with the onion, chili or sweet pepper, garlic and lime juice.
Pack into your 1 quart mason jar.
In another bowl add the filtered water and sea salt. Give it a good mix to dissolve the salt.
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.
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.
Store in the fridge.