Lemon Cucumber Pickles Recipe 375
QUICK PICKLED CUCUMBERS
Provided by Aarti Sequeira
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.
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.;
CUCUMBER PICKLES WITH LEMON
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
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
LEMON CUCUMBER PICKLES RECIPE - (3.7/5)
Provided by tammy1365
Number Of Ingredients 9
Steps:
- Slice the cucumbers. Simmer the cider vinegar, water and spices until fragrant. Pour over cucumbers in a glass or non-reactive bowl. You can put them in mason jars. Let sit until cool; refrigerate.
EASY REFRIGERATOR PICKLES
This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York
Provided by Taste of Home
Time 20m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
LEMONY CUCUMBERS
This is my Grandmother's favorite cucumber recipe.
Provided by Karen Bush
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 4h10m
Yield 7
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine the cucumbers, vinegar, sugar, celery seed, pepper, salt, chopped onion and lemon juice. Toss, cover and chill for 4 hours.
Nutrition Facts : Calories 26.7 calories, Carbohydrate 6.4 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.5 g, Sodium 252.4 mg, Sugar 4.7 g
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