Skip to Content

Lemon Basil Pickles


  • 12 oz pickling cucumbers
  • 1/2 cup fresh basil, chopped
  • 10 grinds black pepper
  • 1 crumbled dried bay leaf
  • 2 garlic cloves, minced
  • 3 tbl lemon juice
  • 1 tsp lemon zest
  • 1 tbl kosher salt
  • 3/4 cup distilled white vinegar
  • water to cover


1. Place fresh basil in the bottom of a large mason jar.

2. Wash the cucumbers and slice them however you want (or leave them whole). Add the cucumbers to the jar.

3. In a small saucepan, bring the salt, vinegar, lemon juice and zest to a simmer. Add all of the spices and garlic and remove from heat. Pour the mixture over the cucumbers.

4. Add water to the top, close the lid and allow the jar to return to room temperature before refrigerating overnight.

You can enjoy the pickles after just 4-6 hours, but they'll taste best after sitting in the fridge for 2-3 days.

Adapted from Edible Perspective

Shop Ingredients