I picked up beautiful pickling cucumbers from my local farm and decided to make a few forking batches of pickles and thought lemongrass would be interesting and refreshing.

Ingredients

Cucumbers (I had two really forking big  cucumbers you might need 4-6) (the other two I made dill flavored)

1 bunch of Lemongrass ( remove dry skins and you use mostly from white end sliced in half long ways)

 

6 cloves garlic

About an inch and a half of Galanga Root cut in slices

About an inch and a half of Ginger Root cut in slices

One Thai Chili cut in half long ways

10 Kiffer Lime Leaves

3 Tablespoons Kosher Salt

3 Tablespoons Sugar

1 1/2 Cups White Vinegar

2 Cups water

Bring everything (except the cucumbers) to a boil and then lower the heat let it cook maybe 10 minutes and let the liquid cool.

Once the liquid is cool you can pour it on to your sliced cucumbers in a sterilized container and put in your refrigerator.

 

The next day you can eat them and they will be very lemon grassy. If you can wait three days more of the other flavors do come out.

The Refrigerator Lemongrass Pickles are light and refreshing! They are forking easy to make and are just right for a hot summer day!