Homemade Lemongrass Pickled Cucumbers-The Little Shop of Olive Oils

Homemade Lemongrass Pickled Cucumbers



  • Sterilize one or two glass jars and lids by boiling them in water for 10 minutes.
  • Thinly slice the cucumbers and red onion.
  • Place the sliced vegetables in the sterilized jars along with the fresh dill and garlic slices.
  • In a saucepan, combine the water, lemongrass mint white balsamic vinegar, sugar, salt, and mustard seeds.
  • Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved.
  • Pour the hot pickling solution over the cucumbers and onions in the jars, ensuring the vegetables are completely submerged.
  • Leave about a half-inch of space at the top of each jar.
  • Seal the jars tightly.
  • Let them cool to room temperature before refrigerating.
  • Refrigerate the pickled cucumbers for at least 24 hours before eating for the best flavor development.
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