Let me introduce you to a lesser-known cucumber, but an oh-so-tasty one: The Lemon Cucumber.
We've planted cucumbers in our garden each year since I was a kid and my Mom has always made fresh pickled cucumbers every summer for our family. Over the last several years we've planted a heirloom cucumber variety called Lemon Cucumbers. These cucumbers are round and are about the size of a baseball. Despite the name, Lemon Cucumbers don't taste like lemons, but can take on a yellow coloring that is similar to the yellow of a lemon. As you can see from the picture, there is a slight yellow hue, but to me they are more of a light green. Also, they taste very much like other cucumber varieties, and for a bonus, they are crunchier, which I love and they taste delicious, especially when pickled.
Today when my Mom came in with a dozen of them, just picked from the garden--I knew she was going to make them into the homemade pickles--so yummy! If you want to make something that is cool and refreshing and only takes about 10 minutes of prep time and then an hour till it's ready, then this recipe is the one for you.
Quick & Easy Cucumber Pickles
Lemon Cucumbers (or any variety of your favorite cucumber)
Walla Walla Onions (these are a milder onion with a sweeter flavor, but yellow onions will also work)
2 parts vinegar
1 part water
1) Peel and slice cucumbers.
2) Peel and thinly slice onion (keep them in a circle shape, not chopped).
3) Put cucumber-onion mixture into bowl or jar (large enough that the vegetables are immersed when liquids are added).
4) Add vinegar and water (adjust to taste; if it's too sharp, add more water).
5) Cover bowl/jar and refrigerate at least 1 hour, before serving.
*Eat as a snack, with a meal or add to your favorite summer garden salad.