Lemon Cucumbers Recipes Recipe Cards

HOW TO MAKE CUCUMBER LEMONADE / LIMEADE

Steps:

• Prepare the simple syrup if you're using one.
• Juice the cucumber using one of these three methods (juicer, blender, or grater).
• Prepare the lime juice. If you plan on garnishing the glasses, you can optionally zest one (or more) of the limes first, then juice the limes either using a citrus press or by hand. If doing it by hand, it can be a good idea to roll it on the counter a few times to loosen the juice and even pop them in the microwave for 20-30 seconds. This will make it easier to squeeze out all the juice manually.You can zest all the citrus and save the zest in the freezer to use later within baked goods, compound butter, infused oil, cooking, etc.
• To prepare the mint, you can roughly chop it or chop it into ribbons, as I did. To do so, I rolled the leaves up and use scissors (though a knife would also work) to slice them into ribbons.You can slightly muddle the herbs to make them release their flavor even more.
• Add all the ingredients to a large jug/pitcher - the cucumber juice, citrus juice (I add the pulp as well), syrup, and mint, and stir well. Optionally top up with ice before serving! Feel free to add a few extra cucumber slices to the glass/ pitcher too.
• Ready to enjoy! To decorate glasses, dip the rim of each glass into some honey or another sticky syrup, then some coconut and lemon/lime zest. Add some cucumber lemonade to each glass and serve - enjoy!

LEMON CUCUMBERS

Steps:

• 1). Peel and slice cucumbers and place into a bowl.
• 2). Cut lemon in half and squeeze both halves over cucumbers. I like to take my thumb and mash the inside of the lemon to get as much juice from the lemon as I can.Try not to get any lemon seeds in it.
• 3). Sprinkle as much (or as little) salt as you prefer.
• 4). Mix them either with your fingers or a spoon.
• 5). Chill in fridge for an hour.
• 6). After they have chilled and are ready to be served, mix them once again.

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!