Lemon Cucumber Pickles

Recipe Rating:
 1 Rating
Serves: 4-6
Prep Time:


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

The Cook

Jo Zimny Recipe
Well Seasoned
Albuquerque, NM (pop. 545,852)
Member Since Apr 2010
Jo's notes for this recipe:
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).
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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.

1 comment

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user Gail Springsteen gail0925 - Sep 9, 2012
What are lemon cucumbers? First I've ever heard of them.

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