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
  1. Slice the cucumbers, bell pepper, and onion thinly (between ⅛-1/4 inch)
  2. Put the cucumbers, bell pepper, onion, and garlic in a large glass or other non-reactive bowl.
  3. Add salt and other seasoning, toss well, and allow to sit at room temperature for 1 hour.
  4. Combine the sugar and vinegar over low heat, stirring until the sugar is completely dissolved then remove from heat.
  5. Pour over the vegetables and allow to cool.
  6. 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/