Several weeks ago I bought a few lemon cucumbers from some lovely ladies at the farmer's market. They are about the size of a lemon and are completely round. Their outside skin is streaked in shades of yellow and their flesh is a bit sweeter than a regular cucumber. It only took one bite to fall in love, and two bites to make plans for pickles.
These pickles are better than anything you will get at the grocery store. They are tangy and crisp with only the slightest bit of sweetness. I've mostly been eating them straight out of the jar, but the options are limitless. I bet they would be particularly delicious in a roasted potato salad or atop your favorite summer burger. Whatever way you decide to eat them, you won't be disappointed.
Lemon Cucumber Quick Pickles
notes: This recipe is a "quick pickle", so it sets up in your fridge and keeps there for about a month. It is not formulated for canning. If you cannot source lemon cucumbers, regular cucumbers will work just fine. Makes 2 pint jars.
1 1/2 lbs lemon cucumbers
1 1/4 c water
1 1/4 c distilled white vinegar (if you are gluten free, make sure your vinegar is, too)
1/8 cup organic sugar
1 tbsp kosher salt
2 whole garlic cloves, peeled
1/2 tbsp whole mustard seeds
1/2 tbsp whole pink peppercorns
1/2 tsp whole cloves
4 sprigs of dill
2 clean pint jars
Prep the cucumbers: scrub the outside skin well and then cut off the ends of the cucumbers. Slice the cucumbers into 1/4-inch thick rounds and set aside in a heat proof bowl.
Combine the water, vinegar, sugar, salt, garlic, and spices in a sauce pan. Bring this mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat and allow it to cool at least 15 minutes. Once the mixture has cooled a bit, pour it over your cucumbers and let them sit for 1 hour, covered.
Prep the jars: make sure your 2 pint jars (or 1 quart jar) are very clean. Place 2 sprigs of dill in each jar. Divide the pickles and pickling liquid evenly between the 2 jars and put them in the fridge. Leave them in the fridge for at least 24 hours before eating, though 1 week is preferable. They will keep in the fridge about a month.