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Sweet Lemon-Basil Pickles
Crisp, bright, and impossibly refreshing, these homemade pickles trade traditional dill for a vibrant blend of fresh basil and lemon. The sweet and citrusy brine works beautifully with cucumbers or any firm vegetable you have on hand. Whether you stash a large batch in the fridge for everyday snacking or process smaller jars for the pantry, you'll love how easily this recipe works. It's a brilliant way to capture the best flavors of the season.
Equipment
- Stovetop
- Saucepan
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 and lemon zest 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 eating. This resting time allows the vegetables to fully absorb the sweet and tangy flavors.
- 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.
Notes
- Storage: Refrigerator pickles will keep for several weeks chilled. Canned jars can be stored in a cool, dark pantry for up to a year.
- Vegetable swaps: This sweet and citrusy brine works wonderfully with carrots, green beans, or cauliflower florets if you don't have cucumbers.
- Tip: Ensure your hot water is warm enough to fully dissolve the sugar and salt before adding the vinegar and lemon juice.