Recipes

Spicy Pickled Lemon Cucumbers

Bruce Kalman

Executive Chef

Union

Pasadena
Calif.
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Menu Price: 
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Food Cost: 
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Yield: 
64 Oz
Ingredients: 
1
c
Distilled White Vinegar
1
c
Pure Cane Sugar
2
tbs
Kosher Salt
2
tsp
Red Pepper Flakes
1
tbs
Yellow Mustard Seed
2
tbs
Pink Peppercorns
1
tbs
Fennel Seed
4
Lb
Lemon Cucumbers, Halved
4
each
Red Fresno Chilies, Halved
12
each
Garlic Cloves, Smashed
6
each
Wild Fennel Sprigs
6
each
Bay Leaves, Fresh
1
In a medium saucepot, combine vinegar, sugar, salt and spices. Cook over high heat to completely dissolve all salt and sugar. Remove from heat. Divide cucumbers, chilies, garlic and fennel sprigs evenly between 4 16-ounce pre-sanitized jars and pour in hot liquid, leaving a 1/2-inch air gap at top. Flip upside down for at least 1 minute and allow to cool at room temperature before chilling in refrigerator. Reserve until needed.
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