Lemon Pepper Pickles
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Servings
2-3
Prep Time
20 minutes
Cook Time
10 minutes
Rest time: 24 hours (minimum)
Ingredients
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3 medium cucumbers (thinly sliced into rounds or spears)
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1 small red onion
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1 cup white vinegar
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1 up white sugar
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2 tbsp salt
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2 tbsp Sweet Lemon Pepper
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1 tsp mustard seeds
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1 tsp black peppercorns
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½ tsp tumeric
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½ tsp chilli flakes
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2 cloves garlic, smashed
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fresh dill sprigs
Directions
Prep the veg
Slice cucu,mbers and onion thinly. You can use a mandoline for even slices. Divide them evenly into sterilised jars, layering with fresh dill if using.
Make the Pickling Brine:
In a medium saucepan, combine white vinegar, apple cider vinegar, sugar, and salt. Divide the evenly into sterlised jars, layering with fresh dill if using.
Add flavour
Stir in Sweet Lemon Pepper, mustard seeds, peppercorns, turmeric, chili flakes, and garlic. Simmer for 2-3 minutes to infuse.
Pour & Seal
Carefully pour the hot brine over the cucumber mixture, ensuring all pieces are submerged. Tap the jars gently to release any air bubbles, then seal with lids.