Cucumber Lime Pickles
Add a zesty twist to your homemade pickle game with these vibrant Cucumber Lime Pickles, a refreshing fusion of crisp cucumbers and tangy citrus. This quick and easy recipe combines the bright zest and juice of fresh limes with a punchy vinegar brine infused with garlic, dill, peppercorns, and a hint of red pepper flakes for a subtle kick of spice. In just 15 minutes of prep, you'll have refrigerator pickles that transform in flavor over 24-72 hours, perfect for adding a tangy crunch to sandwiches, charcuterie boards, or as a zippy snack straight from the jar. With their balance of sweet, sour, and savory notes, these lime pickles deliver a bold and unique take on classic dill pickles that you’ll want to make again and again!
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Recipe Information
Ingredients
- 4 medium Cucumbers
- 2 large Limes
- 1 cup White vinegar
- 1 cup Water
- 2 tablespoons Granulated sugar
- 1 tablespoon Kosher salt
- 2 cloves Garlic cloves
- 2 sprigs Fresh dill
- 1 teaspoon Whole black peppercorns
- 0.5 teaspoon Red pepper flakes
Instructions
Wash the cucumbers thoroughly and slice them into rounds or spears, depending on your preference. Set aside.
Zest one lime and then juice both limes. Set the zest and juice aside.
In a medium saucepan, combine white vinegar, water, granulated sugar, and kosher salt. Heat over medium heat, stirring, until the sugar and salt dissolve completely. Remove from heat and let cool slightly.
Peel and lightly crush the garlic cloves.
In a large jar or several smaller jars, layer the cucumber slices (or spears) with lime zest, lime juice, garlic, fresh dill sprigs, black peppercorns, and red pepper flakes.
Pour the slightly cooled vinegar brine over the cucumbers and seasonings, ensuring that the cucumbers are fully submerged. Leave about half an inch of space at the top of the jar.
Seal the jars tightly with lids and let them cool to room temperature. Once cooled, transfer the jars to the refrigerator.
Allow the cucumbers to pickle for at least 24 hours before serving, though the flavors will intensify if left to sit for 48-72 hours.
Store the pickles in the refrigerator for up to 3 weeks and enjoy as desired.
Nutrition Facts
Calories |
56 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 8.0 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 332 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
