Easy Lemon Cucumber Pickles

thecoppertable.com
makes approx 8 oz jar
​You can eat these right out of the jar, but they are great on sandwiches and burgers as well (meat or veggie). They bring a nice kick to salads and would be great as part of a charcuterie board. 
Ingredients

• 4-5 Lemon Cucumbers (about 8 to 12 ounces)
• 1/2 cup Water
• 1/4 cup Champagne Vinegar
• 1 Tbsp Lemon Juice
• 1 Tbsp Granulated Sugar
• 2 Tsp Salt
• 1/2 tsp Black Peppercorns
• 10 Fresh Basil Leaves
• 8 ounce glass car with lid

Preparation

1. Place 5 of the fresh basil leaves in the bottom of the jar.
2. In a small saucepan, add the 1/2 cup of water, 1/4 cup of champagne vinegar, 1 Tbsp of lemon juice, 1 Tbsp of granulated sugar, and 2 tsp of salt, 1/2 tsp of black peppercorns. Bring to a boil.
3. Once the mixture is boiling, let it boil for a minute or two. Remove from heat and allow to cool slightly.
4. While the brine cools, cut the ends off the lemon cucumbers and cut into 1/4 inch to 1/2 inch slices.
5. Place the slices in the jar and add the remaining basil leaves on top.
6. Pour the brine into the jar, screw the lid on tightly and place in the refrigerator for 48 hours.

NotesAll of the lemon cucumber slices may not fit into the jar. If there are some remaining, they are great in a salad to use them up.
These will last up to a month refrigerated. For optimum freshness, they should be used within two weeks. After this time, they begin to lose their crunch.
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