Lemon Cucumber Pickles Recipes

SPICY CUCUMBER PICKLE

Steps:

• Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
• Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
• Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
• Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.

CUCUMBER PICKLES WITH LEMON

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.

QUICK PICKLED CUCUMBER RECIPE

Steps:

• Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
• Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
• Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
• Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
• Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

LEMON CUCUMBER PICKLES RECIPE - (3.7/5)

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.

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!

LEMON RICOTTA PANCAKES

Steps:

• Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
• Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
• Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.