Coriander & Lemon Pickled Cucumbers

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
Prep Time 20 mins
wait before eating 7 d
Course Appetizer, Snack
Calories 302 kcal

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
Keyword cucumbers, pickles
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