Serrano Lime Cucumber Pickles – a delicious recipe with white vinegar, brown sugar, lime juice, kosher salt, red chili pepper, pickle cucumbers. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
If canning, sterilize 8 jars, lids and rings.
2
Mix first five ingredients in a large pot. Bring the brine to a boil, stirring to dissolve sugar. Remove from heat and cool to room temperature.
3
Meanwhile, thinly slice cucumbers. Strip skins off of winter onion (or shallot) bulbs. Slice serranos in half length-wise, keeping the seeds inside.
4
When equipment is sterilized and brine is cooled, pack each jar with cucumbers, 4 serrano slices and one winter onion (shallot). Sprinkle a rounded 1/8 teaspoons of Pickle Crisp on top (if canning).
5
Using a funnel, pour brine into each jar. If canning, follow standard instructions.
6
If canning, process for 15 minutes. Otherwise, cover and place in refrigerator.
7
Let brine for two weeks if refrigerated, or three weeks if canned.
755
kcal
Calories
168
g
Carbs
10
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 cups white vinegar, 2 cups brown sugar, 3/4 cup lime juice, 1/4 cup kosher salt, and more.
Yes, Serrano Lime Cucumber Pickles falls under the Soups & Stews 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
