The Pioneer Woman Tasty Kitchen
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Quick Pickled Cucumber with Lemon

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Level: Easy

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Description

Looking for a new side dish for your next barbeque or bowl? Asian style pickles with lemon are ready in quick time!

Ingredients

  • ½ cups White Vinegar
  • ½ cups Granulated White Sugar
  • 1 teaspoon Salt
  • 3 Tablespoons Fresh Squeezed Lemon Juice
  • 1 whole English Cucumber, Large
  • 1 Tablespoon Lemon Zest, For Garnish (optional)
  • 1 Tablespoon Finely Sliced Nori Or Other Seasoned Seaweed, For Garnish (optional)

Preparation

In a small saucepan, mix white vinegar, granulated sugar, and salt. Bring to a boil while stirring and simmer 1 minute. Remove from heat and allow to cool. Add lemon juice and stir well.

Thinly slice cucumber either crosswise in discs or lengthwise into ribbons. Place sliced cucumber in a non-metallic medium bowl or container and pour the pickling liquid over the cucumber. Allow to stand at least ½ hour before serving. Refrigerate, if desired.

Garnish with lemon zest or finely sliced Nori, if desired.

Notes:
1. These pickles are meant to be eaten within hours of them being made for the freshest taste.
2. The pickling liquid can be made in advance and refrigerated up to 3 days.
3. Pickles can be stored in the refrigerator for up to 2 days. However, the cucumbers will have a different texture and will release their liquids while in the pickling liquid. You will need to drain them thoroughly to serve.

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