If you have never heard of Lemon Cucumbers, or you know what they are but want to try them, this recipe for Easy Lemon Cucumber Pickles is a great way to eat them. Lemon Cucumbers have a great texture that is perfect for making pickles, and these are so easy to make!
Fresh From The Garden-
For the first time in my life, I decided this year to take up gardening. I grew everything in containers because I just don’t have the space to dig a garden. One of the things I really wanted to grow were Lemon Cucumbers.
They have done surprisingly well, and I will be growing some again next year! Not only are the plants producing quite well, but the deer have stayed out of them (I can’t really say the same for my strawberries and tomatoes) so I consider them quite a win for this first round!
Once I had my first harvest, I set about trying to decide how to use them. I love pickles, so that was a given. I experimented with different flavor profiles in the pickling brine to come up with something a little different, and this was the result.
What are Lemon Cucumbers?
Lemon Cucumbers are an heirloom variety, with a round shape and mottled skin in varying shades of yellow and gold. They are often available at Farmers Markets if they are grown in your area. My Farmers Market has them, but I have never seen them in the local grocery store, which is a shame because they are good to eat, and add color to any dish they are used in.
Their skin is thin, and they can be eaten whole just like an apple. The flavor is milder than the cucumbers we normally eat. For more information, you can check out Health Benefits Times to learn more.
What I Love About These Quick Pickles
These are not your usual pickles! I wanted to treat these a little differently than an ordinary cucumber, so I decided to add a touch of lemon juice to the brine. It was only fitting, being that the cucumbers look like lemons.
I love the fresh basil, you really can taste it! The basil adds an herbaceous note that you don’t get from a traditional dill pickle. I really like the brightness of the champagne vinegar in this brine, it’s a different flavor profile than white vinegar.
Refrigerator pickles are great because you don’t need to boil large amounts of water, and they only take a couple of days in refrigeration to be ready to eat. They are surprisingly easy and so tasty. Unlike pickles made when you are canning, these have to stay in refrigeration unless they are being used.
Recipe Tips and Frequently Asked Questions
Yes! The flavors in this brine are quite nice with more commonly available cucumber varieties.
Most definitely. You can make these in a large quantity if you find yourself with a ton of lemon cucumbers.
You can use another type if you need to. I would recommend apple cider or white wine vinegar. I think distilled white vinegar is too strong for the flavor of the cucumbers.
They can, but because canning makes the cucumbers softer, quick pickling is really best here because it helps to preserve the crunch and texture.
I love these right out of the jar, but they are great on sandwiches and burgers as well (meat or veggie). They bring a nice kick to salads and would be great as part of a charcuterie board.
I would highly recommend using these in any application you would normally serve a standard dill pickle. They really do brighten things up, and they are a little different than your usual pickle. For something else that’s a little different in the world of pickling, check out my Pickled Strawberries with Pink Peppercorn and Rose.
I hope you give these a try, and if you loved this recipe, please leave a rating or comment and share on social media with your friends. Happy Cooking!
- 4-5 Lemon Cucumbers (about 8 to 12 ounces)
- 1/2 cup Water
- 1/4 cup Champagne Vinegar
- 1 Tbsp Lemon Juice
- 1 Tbsp Granulated Sugar
- 2 Tsp Salt
- 1/2 tsp Black Peppercorns
- 10 Fresh Basil Leaves
- 8 ounce glass car with lid
- Place 5 of the fresh basil leaves in the bottom of the jar.
- In a small saucepan, add the 1/2 cup of water, 1/4 cup of champagne vinegar, 1 Tbsp of lemon juice, 1 Tbsp of granulated sugar, and 2 tsp of salt, 1/2 tsp of black peppercorns. Bring to a boil.
- Once the mixture is boiling, let it boil for a minute or two. Remove from heat and allow to cool slightly.
- While the brine cools, cut the ends off the lemon cucumbers and cut into 1/4 inch to 1/2 inch slices.
- Place the slices in the jar, and add the remaining basil leaves on top.
- Pour the brine into the jar, screw the lid on tightly and place in the refrigerator for 48 hours.
All of the lemon cucumber slices may not fit into the jar. If there are some remaining, they are great in a salad to use them up.
These will last up to a month refrigerated. For optimum freshness, they should be used within two weeks. After this time, they begin to lose their crunch.
Amount Per Serving: Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 584mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 1g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.