Vegetables

November 22, 2021

Lemon and Dill Cucumber Pickles

Lemon and Dill Cucumber Pickles

Pickling is one of things that seems somewhat hard to do but once you do it you realize that it's so easy and makes for a fantastic thing to have in your fridge to pull out for any situation.

We used these lemon and dill cucumber pickles for this Southern Style Burger but could also go great with any sandwich or even on a charcuterie board. After all, you can never go wrong with just pickles and cheese either.

Ingredients for lemon and dill cucumber pickles

We love making these cucumber pickles because not only is it easy to do, but it only requires 7 ingredients. Here's your grocery list:

  • water
  • rice vinegar
  • granulated sugar
  • kosher salt
  • cucumbers
  • fresh dill
  • lemons

Tips for perfectly pickled cucumbers

  • Don't let the the brine boil because it'll throw off the balance of the pickling brine through the reduction of the water and vinegar. A nice simmer is what you're aiming for.
  • Canned pickles will last indefinitely so you can always make these in batches and open them as you need them for dishes.

We hope you enjoy these lemon and dill cucumber pickles.

Cheers and eat well!

Lemon and Dill Cucumber Pickles

These lemon and dill cucumber pickles serve as a great bread and butter pickle or as a fantastic compliment for almost any sandwich. As a bonus, add them to your next charcuterie board.

Author:

Jamie Imlah

Prep:

15

min

cook:

5

min

total:

20

min

serves:

8

Ingredients

  • 3 cups water
  • 1 ½ cups rice vinegar
  • 1 ¼ cups granulated sugar
  • 6 tablespoons kosher salt
  • 2 large cucumbers
  • 5 sprigs fresh dill
  • 2 lemons

Instructions

  1. Add the water, rice vinegar, salt and sugar to a small sauce pot and place on stove on medium heat, stirring occasionally until everything is dissolved and the mixture comes to a simmer.
  2. In the meantime, slice the cucumbers into coin shaped slices to your desired thickness. Put cucumbers into a mason jar or any container to you plan on storing the pickles in.  
  3. Using a peeler, peel the zest from the lemon, ensuring not to get any of the white. Add the zest to the cucumbers, along with the dill.
  4. When the liquid starts to simmer, pour the brine over the cucumbers and mix lightly to ensure all cucumbers are submerged.
  5. Put a lid on the container and store in the fridge overnight until fully chilled.

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