From Pineapple to Pickles: 6 Unexpected Ways to Use Citric Acid in Your Kitchen

Let’s get one thing straight—this is not your grandma’s pickling session. No 12-step canning chaos. No hours of boiling jars while your kitchen turns into a steam room. Just quick, easy, flavor-packed recipes using one secret ingredient: Lemi Shine Food Grade Citric Acid. Tangy magic in a bag.

Whether you’re pickling for BBQs, tacos, cocktails, or late-night fridge raids, these recipes are here to elevate your summer snacking game. Bonus: they’re all fridge pickles, so you don’t need to own a pressure cooker or be a pioneer woman to pull them off. All you need is a jar, a pot, a few pantry basics...and one scoop of that Lemi Shine citrus magic.

1. Quick Tangy Cucumber Pickles

Perfect for: BBQs, burgers, and fridge-door snacking.

Crunchy, tangy, and ready in under 2 hours (but better after a night in the fridge). Lemi Shine's citric acid keeps the flavor bright and zippy.

Pro Tip: Stack 'em on a burger with extra sauce. You’ll never go back to store-bought.

Ingredients:

• 2 cups sliced cucumbers (kirby or Persian)
  
  

• 1 cup water
  
  

• ½ cup white vinegar
  
  

• ½ tsp Lemi Shine Food Grade Citric Acid
  
  

• 1 tbsp sugar
  
  

• 1 tsp salt
  
  

• ½ tsp mustard seeds
  
  

• ½ tsp dill seeds (or 1 tbsp fresh dill)
  
  

• 1 garlic clove, sliced
  
  

Directions:

1. In a saucepan, bring water, vinegar, citric acid, sugar, and salt to a simmer. Stir until fully dissolved.
   
   

2. Add mustard seeds, dill, and garlic.
   
   

3. Pack cucumber slices tightly into a clean jar.
   
   

4. Pour hot liquid over the cucumbers until fully covered.
   
   

5. Let cool, then refrigerate. Ready in 1–2 hours, even better after 24.
   
   

2. Sweet & Spicy Pickled Peppers

Perfect for: Tacos, sandwiches, and cheeseboards
Sweet, sour, and just a little heat (or a lot, if you go full jalapeño). Toss them on nachos or eat them cold out of the jar—zero judgment.

Try this: Drizzle over goat cheese on crostini. You’re welcome.

Ingredients:

• 1 cup sliced bell peppers
  
  

• ½ cup sliced jalapeños (optional for heat)
  
  

• 1 cup white vinegar
  
  

• ½ cup water
  
  

• 1 tsp Lemi Shine Food Grade Citric Acid
  
  

• 2 tbsp sugar
  
  

• 1 tsp salt
  
  

• ½ tsp whole peppercorns
  
  

• ½ tsp coriander seeds
  
  

Directions:

1. Combine vinegar, water, citric acid, sugar, salt, peppercorns, and coriander in a saucepan.
   
   

2. Bring to a gentle boil, then remove from heat.
   
   

3. Pack peppers into a clean jar.
   
   

4. Pour hot brine over the peppers until fully submerged.
   
   

5. Let cool and refrigerate. Keeps up to 3 weeks. (And yes, you’ll use it on everything.)
   
   

3. Pickled Watermelon Rinds

Perfect for: Charcuterie boards and grilled meats
Yes, we said watermelon rinds. Don’t toss them—pickle them. They come out crunchy, tangy, and totally unexpected. Citric acid helps mellow the sweetness for the perfect bite.

Hack: Serve alongside smoked brisket and watch everyone lose their minds.

Ingredients:

• 2 cups watermelon rind (green skin removed, sliced)
  
  

• 1 cup water
  
  

• ¾ cup apple cider vinegar
  
  

• ½ tsp Lemi Shine Food Grade Citric Acid
  
  

• 2 tbsp sugar
  
  

• ½ tsp salt
  
  

• 1 cinnamon stick
  
  

• 2 whole cloves
  
  

Directions:

1. Boil rind pieces in water for 5 minutes to soften. Drain.
   
   

2. In a new pot, combine vinegar, citric acid, sugar, salt, cinnamon, and cloves. Simmer 2–3 minutes.
   
   

3. Add softened rind to the pot and simmer for 5 more minutes.
   
   

4. Transfer to a jar with brine. Let cool, then refrigerate.
   
   

5. Enjoy sweet, tangy crunch in every bite.

4. Crispy Quick-Pickled Red Onions

Perfect for: Literally everything
If you’re not putting pickled red onions on your tacos, burgers, salads, or avocado toast... what are you even doing?

Fast Fix: They’re ready in 30 minutes. Make them while your food’s still cooking.

Ingredients:

• 1 large red onion, thinly sliced
  
  

• ½ cup apple cider vinegar
  
  

• ½ cup water
  
  

• ½ tsp Lemi Shine Food Grade Citric Acid
  
  

• 1 tbsp sugar
  
  

• ½ tsp salt
  
  

• Optional: pinch of red chili flakes
  
  

Directions:

1. Place onion slices into a clean jar.
   
   

2. In a small saucepan, heat vinegar, water, citric acid, sugar, salt, and chili flakes (if using) until fully dissolved.
   
   

3. Pour hot brine over onions until fully covered.
   
   

4. Let cool and refrigerate. Ready in 30 minutes. Bright, bold, and irresistibly crunchy.
   
   

5. Zesty Pickled Carrot Sticks

Perfect for: Lunchboxes, party boards, Bloody Marys
Crunchy. Citrusy. Snackable. These carrots bring just the right bite to your midday snack game or weekend brunch board.

Level up: Add to a spicy margarita rim garnish and serve with flair.

Ingredients:

• 2 cups peeled carrot sticks
  
  

• ¾ cup water
  
  

• ¾ cup white vinegar
  
  

• 1 tsp Lemi Shine Food Grade Citric Acid
  
  

• 1 tbsp sugar
  
  

• 1 tsp salt
  
  

• ½ tsp cumin seeds
  
  

• Optional: 1 bay leaf or a fresh thyme sprig
  
  

Directions:

1. Blanch carrot sticks in boiling water for 2 minutes. Drain and rinse under cold water.
   
   

2. In a saucepan, bring vinegar, water, citric acid, sugar, salt, and spices to a simmer until dissolved.
   
   

3. Pack carrots into a clean jar and pour brine on top.
   
   

4. Cool, chill, and enjoy after 2 hours. Stores up to 2 weeks.
   
   

6. Tropical Pickled Pineapple

Perfect for: Tacos al pastor, grilled chicken, spicy salads
Tart meets sweet in this tropical twist. The citric acid keeps the pineapple vibrant and tangy, and the optional chili adds heat if you're feeling bold.

Pair it: With salty meats or sharp cheese. Trust.

Ingredients:

• 1½ cups fresh pineapple chunks
  
  

• ½ cup white vinegar
  
  

• ½ cup water
  
  

• ½ tsp Lemi Shine Food Grade Citric Acid
  
  

• 1 tbsp sugar
  
  

• ½ tsp salt
  
  

• Optional: 1 small red chili, sliced + 1 cinnamon stick
  
  

Directions:

1. In a saucepan, combine vinegar, water, citric acid, sugar, salt, and any optional add-ins. Bring to a simmer.
   
   

2. Add pineapple chunks and simmer 2–3 minutes.
   
   

3. Transfer everything to a jar, cool to room temp, then refrigerate.
   
   

4. Let chill at least 4 hours before serving. It’s juicy, tangy, and tropical AF.
   
   

Ready to Pickle With Lemi? Now it’s your turn!

Grab a bag of Lemi Shine Food Grade Citric Acid—your new secret weapon for clean, crisp, flavor-packed pickling. Make a batch, post a photo, and tag us with #PickleWithLemi for a chance to be featured on our page and win exclusive Lemi Shine goodies.

P.S. All recipes are fridge stable and safe for up to 2–3 weeks when stored properly. But let’s be honest—they probably won’t last that long.