So I found a few things I had never really seen before at the farmer’s market last week. Anyone else ever find something odd or intriguing in the produce section? Well, I spotted this new little veggie amidst hordes of green cucumbers of every shape and size, and just had to try it out. Introducing the Lemon Cucumber…
Lemon cucumbers are an heirloom variety of cucumber that originated in India, but you can find them all over, especially at farmer’s markets. They taste like a super delicious cucumber, mild and juicy! Their skin is less firm, they have larger seeds, and they have a higher water content than your standard green pickling cucumber. And no, they do not taste anything like a lemon, they just have a lemon-like appearance when they are ripe and ready to eat. They are perfect raw, over salads, or on sandwiches. And I’m not even a huge cucumber lover, but these little guys are good!
The man at the farmer’s market said these guys are great to pickle, so after some thought and research, I came up with this tasty little pickling recipe. I hope you like it! We devoured our entire bowl of pickles in less than a day 🙂
Lemon Cucumber Pickles
A bread and butter-like dill pickle, perfect for sandwiches or as a treat on their own. The flavors of dill, garlic, and apple cider vinegar really set these pickles over the top, I’m drooling a little, thinking about them. 😛
3 Baseball Sized Lemon Cucumbers
1/2 Small Red Onion
1/2 Cup Apple Cider Vinegar
1/2 Cup Rice Vinegar
1/2 Cup Water
3 Tbs. Kosher Salt (1 T. sprinkled through layers, 2 T. in vinegar and water)
3 Cloves Garlic Crushed
1/4 tsp. coriander Seed
1/4 tsp. Black Peppercorns
1 tsp. Dill (or small bunch fresh dill)
1 Bay Leaf
1/4 tsp. Mustard Seed
Bring Vinegar, Water, and 2 Tbs. Salt to a boil.
While the brine is heating. Rinse and slice cucumber and prepare remaining ingredients. Layer Seasonings, Onion, Garlic, Cucumbers, and 1 Tbs. Salt in a jar or bowl.
Once vinegar has boiled, pour over the cucumbers and spices until bowl or jar is filled and cucumbers are completely covered. Refrigerate for at least an hour, and enjoy!
We cooked up these pickles, and within an hour I was eating them on a yummy chicken sandwich. If you can’t find lemon cucumbers, feel free to use any old cucumber for this recipe. So good, super easy, little time, and no canning required. These can keep for a day or 2 in your fridge no problem. I didn’t have any canning jars, so I just layered mine in a bowl and covered with a smaller bowl to keep the cucumbers in the brine. If you have jars, by all means make them in those. Oh yum, I’ve got to make these again!
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