Lemon Cucumber Pickles Recipes

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

Ingredients

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

LEMON PICKLE

Lemon Pickle image

Provided by Jamie Oliver

Categories side-dish

Time 10m

Yield 1/2 cup

Number Of Ingredients 7

Ingredients

2 teaspoon mustard seeds
2 tablespoons olive oil
A small handful curry leaves, optional
1 teaspoon urad dhal/skinned and split black lentils, optional
1 teaspoon chili powder
4 tablespoons white wine vinegar
2 medium lemons, washed, deseeded, and chopped

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.;

LEMON CUCUMBER PICKLES RECIPE - (3.7/5)

Lemon Cucumber Pickles Recipe - (3.7/5) image

Provided by tammy1365

Number Of Ingredients 9

Ingredients

8 pounds lemon cucumbers, sliced
4 cups water
2 cups apple cider vinegar
3/4 cup kosher or pickling salt
2 tablespoons fresh sage
1 tablespoon black peppercorns
1 tablespoon whole allspice
1 tablespoon whole cloves
1 tablespoon whole star anise

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.

LEMONY CUCUMBERS

Lemony Cucumbers image

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

Ingredients

2 cucumbers, sliced
¼ cup white wine vinegar
2 tablespoons white sugar
2 teaspoons celery seed
⅛ teaspoon ground black pepper
¾ teaspoon salt
2 tablespoons chopped onion
1 tablespoon lemon juice

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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