My Korean Kitchen · by Sue★ 5.0 (7)
Cucumber Pickles with Lemon
NUTRITION · PER SERVING45M COOK
CAL 3%·PRO 1%
CARBS 15G97% OF CAL
0G FIBER14G SUGAR1G OTHER
FAT 0G2% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Refrigerator pickled cucumbers with bright lemon, ginger, and pickling spices. Tangy and crisp, these keep for weeks and pair well with sandwiches, grain bowls, or charcuterie.
condiment🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 1 kg cucumber ((2.2 pounds), 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)
- 2 cups water
- 1 cup sugar
- 3/4 cup apple cider vinegar (or rice vinegar)
- 2 Tbsp fine sea salt
- 2 tsp pickling spice
- 10 g ginger ((0.35 ounces), thinly sliced)
- 5 g garlic ((0.17 ounces), thinly sliced)
At a glance
PER SERVING · TIME 45M
CAL 3%·PRO 1%
CARBS 15G97% OF CAL
0G FIBER14G SUGAR1G OTHER
FAT 0G2% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 5m
- Sodium
- 2339mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 125mg
- Calcium
- 13mg
- Iron
- 0.04mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 2339MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.