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Lemon and Dill Cucumber Pickles

These lemon and dill cucumber pickles serve as a great bread and butter pickle or as a fantastic compliment for almost any sandwich. As a bonus, add them to your next charcuterie board.

Prep:

15

minutes

Cook:

5

minutes

TOtal:

20

minutes

Ingredients

  • 3 cups water
  • 1 ½ cups rice vinegar
  • 1 ¼ cups granulated sugar
  • 6 tablespoons kosher salt
  • 2 large cucumbers
  • 5 sprigs fresh dill
  • 2 lemons

Instructions

  1. Add the water, rice vinegar, salt and sugar to a small sauce pot and place on stove on medium heat, stirring occasionally until everything is dissolved and the mixture comes to a simmer.
  2. In the meantime, slice the cucumbers into coin shaped slices to your desired thickness. Put cucumbers into a mason jar or any container to you plan on storing the pickles in.  
  3. Using a peeler, peel the zest from the lemon, ensuring not to get any of the white. Add the zest to the cucumbers, along with the dill.
  4. When the liquid starts to simmer, pour the brine over the cucumbers and mix lightly to ensure all cucumbers are submerged.
  5. Put a lid on the container and store in the fridge overnight until fully chilled.

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