Quick Pickled Cucumber with Lemon
Quick Pickled Cucumber with Lemon is a sweet and sour Asian-style pickle that contains only 5 ingredients and is ready in just 20 minutes.
Equipment
- Small Saucepan
- Large Spoon
- Mandoline Slicer
- Glass Bowl
Ingredients
- ½ Cup White Vinegar
- ½ Cup Granulated Sugar
- 1 Teaspoon Salt
- 3 Tablespoons Lemon Juice Freshly Squeezed
- 1 Large English Cucumber
Garnish
- Lemon Zest or Thinly Sliced Nori Seaweed
Instructions
- Make the Pickling Liquid. In a small saucepan mix together white vinegar, granulated sugar, and salt. Bring to a boil while stirring and simmer for 1 minute. Remove from heat and allow to cool. Add lemon juice and stir well.½ Cup White Vinegar, ½ Cup Granulated Sugar, 1 Teaspoon Salt, 3 Tablespoons Lemon Juice
- Slice the Cucumber. Thinly slice the cucumber either crosswise in discs or lengthwise into ribbons.1 Large English Cucumber
- Pickle the Cucumber. Place the sliced cucumber in a glass or non-metallic medium bowl or container and pour the pickling liquid over the cucumber. Let the pickles stand for at least 15 minutes before serving. Refrigerate if desired.
- Serve and Enjoy. Serve the lemony pickles with a garnish with lemon zest and/or finely sliced nori.Lemon Zest or Thinly Sliced Nori Seaweed
Notes
My Top Tip
A mandoline slicer makes thin accurate slices and takes just minutes to cut the cucumber. Be sure to always use the food guard and a hand protector to prevent serious and painful cuts.
Make-Ahead & Storage
These pickles are meant to be eaten within minutes of being made for the freshest taste. However, they can be stored in the refrigerator for up to 2 days, and the cucumbers will have a slightly different texture.
This Recipe is Inspired by an Original Recipe by Masano (Mary) Shimizu.
Nutrition
Calories: 77kcal | Carbohydrates: 19g | Sodium: 389mg | Potassium: 81mg | Sugar: 17g | Vitamin A: 55IU | Vitamin C: 4.3mg | Calcium: 8mg | Iron: 0.1mg
Scan the QR code or visit us at https://EnchartedCook.com