A quick and easy cold-pickled cucumber recipe using lemon and coriander
Coriander & Lemon Pickled Cucumbers
A quick and easy cold-pickled cucumber recipe using lemon and coriander
Equipment
- two 1-litre jars
Ingredients
- 3 cucumbers medium sized, sliced
- 1 cup lemon juice
- 2 cups white vinegar
- 1 cup water
- 1 tbsp salt
- 1 tbsp sugar
- 1 handful fresh coriander
- 4 bay leaves
Instructions
- This method of pickling does not require heating (ie) it's cold pickled.
- Pack the sliced cucumbers into jars and push a few bay leaves into each.
- Place the rest of the ingredients into a container or jug and stir well to dissolve the salt/sugar.
- Pour the pickling mix over the cucumbers making sure they are fully covered. Place the lids on.
- Store the pickled cucumbers in the fridge and wait for about 7-10 days before eating.
Notes
These coriander and lemon pickled cucumbers should last several months or more.
They are surprisingly tasty! I must admit being a little hesitant at first to use the herb coriander as it can be a little overpowering but matched with the lemon and other ingredients it works awesomely.
I have also shared this recipe on our forum (see link below). If you’d like to chat over there you’re most welcome. https://www.selfsufficientculture.com/threads/sliced-cucumbers-pickled-preserved-in-lemon-juice-vinegar.941/
Nutrition
Calories: 302kcalCarbohydrates: 49gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7021mgPotassium: 1510mgFiber: 7gSugar: 31gVitamin A: 957IUVitamin C: 125mgCalcium: 189mgIron: 3mg
Tried this recipe?Let us know how it was!
