Easy Lemon Cucumber Pickles
- 1½ pounds of lemon cucumbers, sliced
- 1 red bell pepper, sliced
- ½ medium onion, sliced
- 2 cloves garlic, thinly sliced
- 1 tablespoon salt
- ½ teaspoon celery seed
- ½ teaspoon mustard seed
- ½ teaspoon dried dill weed
- ½ teaspoon pickling spice
- ½ cup sugar
- 1 cup white vinegar
- Slice the cucumbers, bell pepper, and onion thinly (between ⅛-1/4 inch)
- Put the cucumbers, bell pepper, onion, and garlic in a large glass or other non-reactive bowl.
- Add salt and other seasoning, toss well, and allow to sit at room temperature for 1 hour.
- Combine the sugar and vinegar over low heat, stirring until the sugar is completely dissolved then remove from heat.
- Pour over the vegetables and allow to cool.
- Place the pickles in a lidded container and store in the refrigerator.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/easy-lemon-cucumber-pickles/
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