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
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Preparation
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.
- Place 5 of the fresh basil leaves in the bottom of the jar.
- 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.
- Once the mixture is boiling, let it boil for a minute or two. Remove from heat and allow to cool slightly.
- While the brine cools, cut the ends off the lemon cucumbers and cut into 1/4 inch to 1/2 inch slices.
- Place the slices in the jar and add the remaining basil leaves on top.
- Pour the brine into the jar, screw the lid on tightly and place in the refrigerator for 48 hours.
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.