Pickled Cucumbers & Lemon: Easy Refrigerator Pickles
These easy lemon cucumber pickles have a uniquely refreshing taste, and can be made in just a few minutes. Fresh lemon gives these pickles a zesty, bright flavor that can be enjoyed alongside a meal, in recipes, or as a crunchy snack!
Equipment
- 2 quart size jars with lids
- 1 whisk
- 1 large pitcher or jar (for making brine)
Ingredients
- 2 lb English cucumbers, cut into spears
- 1 medium lemon, thinly sliced
- 1 medium lemon, zested and juiced
- 2 cups filtered water
- 4 cups white vinegar
- 3 tbs salt
- 2 tsp coriander seeds
- 2 tsp whole peppercorn
- 2 tsp mustard seeds
- 2 tsp dried dill
- 2 bay leaves
- 2 cloves garlic, thinly sliced
Instructions
- Combine room temperature water, salt, vinegar, and lemon juice in a large pitcher. Stir until salt it fully dissolved.
- Add cucumber spears to each quart jar, layering lemon slices between them as evenly as you can. Ensure that there is at least 1 inch of space at the top of the jar to cover the ingredients with brine.
- Evenly distribute garlic slices, spices, lemon zest, and dill among the jars.
- Add the brine to the jars, ensuring that the cucumber slices, lemon slices, and garlic slices are fully submerged.
- Secure the jars with lids and place in the refrigerator for at least 24 hours to marinate before serving.
- ​Store in the refrigerator for up to 2 weeks.
- Enjoy!