Ingredients
Main
- 1 kg / 2.2 pounds cucumber, I used Lebanese cucumber but you can use other cucumbers that are suitable for pickling.
- 3 Tbsp coarse sea salt
- 1/2 lemon, thinly sliced
Pickle brine
- 2 cups water
- 1 cup sugar
- 3/4 cup apple cider vinegar (or rice vinegar)
- 2 Tbsp fine sea salt
- 2 tsp pickling spice (*see note)
- 10g / 0.35 ounces ginger, thinly sliced
- 5g / 0.17 ounces garlic, thinly sliced
*1 Tbsp = 15 ml, 1 Cup = 250 ml
How to Make Cucumber Pickles
- Wash the cucumbers under running water. Scrub the cucumber skin thoroughly. Cut off both ends of the cucumber. Unless you’re using baby cucumbers, chop the cucumber into small thumb size pieces (about 4 cm / 1.5 inch length) then put them into a mixing bowl. Add the coarse sea salt and let it sit for 30 mins to drain some water out. During this time, turn the cucumber around a few times. After 30 mins, brush off residual salt from the cucumbers then put them into a clean sterile jar. Add the sliced lemon into the jar.
