I discovered lemon cucumbers right before I retired, and I have always liked them because they are different. At the time, I was dating Mister Jack, and he was growing the cucumbers in a small garden outside of his apartment. Since then, lemon cucumbers have become a staple in our home garden. When I have them, I also pack these fresh lemon cucumber pickles as part of his lunch.
What’s so special about lemon cucumbers? They will always be an oddity to me because they do resemble lemons. Compared to the common green cucumbers that you can easily find in supermarkets, the lemon cucumbers seem “lighter” to me when it comes to taste and texture.
Lemon cucumbers are just as easy to grow as zucchini. Make sure you keep checking your plants because lemon cucumbers, like zucchini, multiply fast. Lift those leaves and keep looking. The basket of lemon cucumbers pictured came from one visit to one plant.
I’m not kidding, here. I love to brag about my garden and what it produces! Get used to it!
The easiest and fastest way to consume your lemon cucumbers is to pick them and eat them while standing in your garden. Although there are tiny stickers on the skin, I usually rub my fingers over them while holding the cucumber under running water. I keep rubbing until they disappear. If you don’t like these stickers or the thought of eating stickers, you can always peel lemon cucumbers before eating them.
You can call it Boomer Mentality. The thought of tiny stickers in my food doesn’t bother me.
If you have a little time, take your lemon cucumbers to the kitchen, cut them up and make simple pickles. Or put them in sandwiches or salads. Lemon cucumbers are cucumbers, so they can be used in any cucumber recipe.
Fresh Lemon Cucumber Pickles
lemon cucumbers, sliced
vinegar (white, apple cider, rice vinegar–whatever you have)
dash of salt (optional)
- Wash and cut lemon cucumbers. Remove stickers or peel skin.
- Place cucumbers in bowl and cover with vinegar.
- Sprinkle with salt.
- Serve immediately or chill until ready to serve.