Quick Pickled Cucumber With Lemon – a delicious recipe with White Vinegar, White Sugar, Salt, Fresh Squeezed Lemon Juice, Cucumber, Lemon Zest. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a small saucepan, mix white vinegar, granulated sugar, and salt. Bring to a boil while stirring and simmer 1 minute. Remove from heat and allow to cool. Add lemon juice and stir well.
2
Thinly slice cucumber either crosswise in discs or lengthwise into ribbons. Place sliced cucumber in a non-metallic medium bowl or container and pour the pickling liquid over the cucumber. Allow to stand at least 1/2 hour before serving. Refrigerate, if desired.
3
Garnish with lemon zest or finely sliced Nori, if desired.
4
Notes:
5
1. These pickles are meant to be eaten within hours of them being made for the freshest taste.
6
2. The pickling liquid can be made in advance and refrigerated up to 3 days.
7
3. Pickles can be stored in the refrigerator for up to 2 days. However, the cucumbers will have a different texture and will release their liquids while in the pickling liquid. You will need to drain them thoroughly to serve.
111
kcal
Calories
28
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cups White Vinegar, 1/2 cups Granulated White Sugar, 1 teaspoon Salt, 3 Tablespoons Fresh Squeezed Lemon Juice, and more.
Yes, Quick Pickled Cucumber With Lemon falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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