My mom enjoys growing her own fruits and vegetables in her garden upstate… when they don’t get eaten by deer or rabbits. This summer, she set out to grow some cucumbers for us to pickle. We made pickles once before, a few years ago, with regular cucumbers in a dill-garlic brine. They came out well, but were a little too garlicky, so this time we wanted to try out a new recipe. My mom grew some cucumbers that I had never seen before– lemon cucumbers. They don’t really look like your average cucumber. They’re more round and yellow/white striped. In fact, they look like lemons, which is where they get the name lemon cucumbers. They do taste just like cucumbers, except they run a little sweeter so they’re good for salads and other raw uses.
My mom also found a recipe for “Bread-And-Butter Pickles” in an issue of the New York Times, so I made lemon cucumber pickles with the recipe! The recipe was originally by Melissa Clark:
- 1 pound Kirby cucumbers (I used lemon cucumbers)
- 2 tablespoons kosher salt
- 3 large sprigs fresh dill
- 1/4 cup light brown sugar
- 1/3 cup cider vinegar
- 2 teaspoons coriander seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon allspice berries
1. Trim ends from cucumbers and slice into 1/4-inch thick rounds. In a colander set over a plate, toss them with salt. Refrigerate, uncovered, for 2 hours. Drain and transfer cucumbers and dill to a bowl.
2. In a small saucepan, combine sugar, vinegar, coriander, peppercorns and allspice. Bring to a boil and cook until sugar dissolves. Pour hot liquid over cucumbers and toss well. Let stand, tossing every 10 minutes, for 30 minutes. Transfer to an airtight jar and refrigerate; pickles keep for about a month.