1 / 1
Sweet Lemon-Basil Pickles
These bright and tangy homemade pickles use fresh cucumbers or your favorite firm vegetables. The brine gets its sweet and citrusy flavor from fresh basil, white wine vinegar, and lemon juice. You can keep a large batch in the refrigerator for quick snacking or process them in smaller jars to stock your pantry. They are crisp, refreshing, and easy to make.
Ingredients
- 2 lbs/1 kg pickling cucumbers or firm vegetables of your choice
- 1 small bunch fresh basil
- 6 cups/1.5 L hot water
- 1 ½ cups/290 g granulated sugar
- ⅓ cup/16 g kosher salt
- 3 cups/710 ml white wine vinegar Juice of 3 lemons
Instructions
- 1Slice the cucumbers or chosen vegetables. Layer them with the fresh basil in a large 1-gallon container, or divide the mixture evenly among three to four pint-sized jars for long-term pantry storage.
- 2Stir the granulated sugar and kosher salt into the hot water until fully dissolved. Pour in the white wine vinegar and lemon juice to finish the brine.
- 3For refrigerator storage, pour the prepared brine directly over the vegetables in the large container. Let the mixture cool completely, then cover and chill in the refrigerator for at least 24 hours before serving.
- 4For pantry storage, pour the brine into the individual pint jars over the vegetables. Process the sealed jars in a boiling water bath for 10 minutes, then remove them and let them cool completely.