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Cucumber Pickles with Lemon

Quick lemon and cucumber pickle recipe. These cucumber pickles are really delicious. The right balance of sweetness, tanginess and the crunchiness is so refreshing and invigorating! 

Cucumber Pickles with Lemon | MyKoreanKitchen.com

We must be in cucumber season in Brisbane! Well, actually cucumbers are around all seasons here but I can see fresher looking cucumbers that are also cheaper than a few months ago at grocers. That means it’s in season, right? No?

Our family loves cucumber and also pickles, so I decided to make some cucumber pickles the other day.

Cucumber pickles are quite popular in Korea. You can often see them served at a pizza or pasta restaurant (mostly western style restaurants). At these place, as you would know, serving kimchi is considered somewhat awkward, so they often serve cucumber pickles instead.

Though I find that these cucumber pickles can be hit or miss. Some fast food restaurants just serve bought pickles while others serve their store made pickles. I definitely prefer “their own made” versions. They taste more natural without being overly sweet and/or sour.

Koreans love adding some lemon with cucumber pickles too. I do think they go well wonderfully together. Lemon adds a nice fragrance and tanginess.

I typically serve my pickles with homemade pizza, pasta and also buttery fried rice. But they will also go well with hot dogs and sandwiches too. It’s very versatile and the best part is it’s very easy and quick to make!

Hope you give this a try soon!

P.S. Here are my other pickling recipes. So don’t forget to check them out! Pickled daikon and Korean pickled peppers

Pickled lemon and cucumbers in a jar

Ingredients for Lemon and Cucumber Pickles

Main

  • 1 kg / 2.2 pounds cucumber, 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

Pickle brine

  • 2 cups water
  • 1 cup sugar
  • 3/4 cup apple cider vinegar (or rice vinegar)
  • 2 Tbsp fine sea salt
  • 2 tsp pickling spice (*see note)
  • 10g / 0.35 ounces ginger, thinly sliced
  • 5g / 0.17 ounces garlic, thinly sliced

*1 Tbsp = 15 ml, 1 Cup = 250 ml

How to Make Cucumber Pickles

1. Wash the cucumbers under running water. Scrub the cucumber skin thoroughly. Cut off both ends of the cucumber. Unless you’re using baby cucumbers, chop the cucumber into small thumb size pieces (about 4 cm / 1.5 inch length) then put them into a mixing bowl. Add the coarse sea salt and let it sit for 30 mins to drain some water out. During this time, turn the cucumber around a few times. After 30 mins, brush off residual salt from the cucumbers then put them into a clean sterile jar. Add the sliced lemon into the jar.

Pickling cucumbers with salt

2. Combine the brine ingredients in a saucepan and boil over medium heat until the sugar dissolves (4 to 5 mins). Whisk occasionally.

Boiling Pickle Brine

3. Pour the pickle brine into the jar until the jar is full. Close the lid. Leave at room temperature for 3 hrs then move it to the fridge. Start eating from day 3. (You can start eating from day 1 but it becomes more flavourful and sour by day 3.) The pickles can last for about 3 weeks in the fridge.

Pouring pickle brine over cucumbers

Note

I used pickling spice that was already prepared, but if you don’t have one, you can combine these spices (mustard seeds, black peppercorns, dill seeds, allspice whole) to make a homemade pickling spice.


Cucumber Pickles with Lemon | MyKoreanKitchen.com

Cucumber Pickles with Lemon

Easy refrigerator cucumber pickles. 
5 from 4 votes
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Keyword: cucumber, cucumber pickles, pickles
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Servings: 15
Calories: 63kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 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

PICKLE BRINE

  • 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

Instructions

  • Wash the cucumbers under running water. Scrub the cucumber skin thoroughly. Cut off both ends of the cucumber. Unless you’re using baby cucumbers, chop the cucumber into small thumb size pieces (about 4 cm / 1.5 inch length) then put them into a mixing bowl. Add the coarse sea salt and let it sit for 30 mins to drain some water out. During this time, turn the cucumber around a few times. After 30 mins, brush off residual salt from the cucumbers then put them into a clean sterile jar. Add the sliced lemon into the jar.
  • Combine the brine ingredients in a saucepan and boil over medium heat until the sugar dissolves (4 to 5 mins). Whisk occasionally.
  • Pour the pickle brine into the jar until the jar is full. Close the lid. Leave at room temperature for 3 hrs then move it to the fridge. Start eating from day 3. (You can start eating from day 1 but it becomes more flavourful and sour by day 3.) The pickles can last for about 3 weeks in the fridge.

Nutrition

Calories: 63kcal | Carbohydrates: 15g | Sodium: 2329mg | Potassium: 104mg | Sugar: 14g | Vitamin A: 50IU | Vitamin C: 2.3mg | Calcium: 14mg | Iron: 0.2mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Leave a Comment

20 thoughts on “Cucumber Pickles with Lemon”

  1. this looks great and easy enough for a newbie like me!

    a quick q; do i pure brine mix into the jar right away or should i wait for it to cool down a bit? your recipe will be the first cucumber pickles i make 😉

    thanks~

    • I didn’t think the brine was hot enough, so I poured it over straight away. But if you’re concerned about the jar cracking, you probably should cool it down first.

  2. Would these pickles do well preserved. I have several pickle varieties that I can and store but nothing like your lemon pickles.

  3. My fridge is full of jars of your recipes. I love them. The lemon cucumbers are so pretty and flavorful. I added a lot of lemon so they are zangy!! I made the suated cucumbers, spicy cucumbers, seaweed salad, diakon and carrot salad, fish cake salads, both versions, along with homemade kim chi and various sauces, your bibimbap sauce and such. Now throwing a meal together is simple, just cook rice, noodles,or not,some protein and wala. dinner. And health!!

  4. Love the way this recipe looks! I have never added lemon to my pickles before but I love the flavor it adds, so I think my next ferment is going to have lemons added! Thank you for sharing!

  5. Hi Sue, Cucumber for me is only salad and as a healthy munching snack when I am hungry. but Cucumber pickle is quite interesting. I would give a try. I have put it in my to try recipe list.

  6. Never heard about the cucumber pickle till today but as i have read it here, so will surely give it a try. BTW pictures looks so tempting.

  7. Hi, Sue.
    These cucumber pickles sound delicious. I am going to make some this weekend. I am also going to make your Korean Pickled Peppers using Japanese Shishito peppers. I can’t wait to try them.

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