Lemon cucumbers are our personal and farm favorite above all the cucumbers, and they grow really well out here in our loamy soil. When harvested late, they have a bright yellow tough skin that's great for pickling, but when harvested early, their pale yellow skin is more tender and makes for excellent slicing. Here are some tips on serving up these bright yellow beauties:
3. Grilled Lemon Cucumber & Beet Salad:
Remove the skin and seeds, grill on high heat, and cool. Serve over a bed of fresh arugula with cool grilled beets, pulled chicken, goat cheese, and pumpkin seeds. Toss with EVOO, sprinkle salt and pepper, and drizzle with balsamic vinegar.
4. Quick Pickled Lemon Cucumbers:
Cover sliced lemon cucumbers in a brine of 1 cup water, 1/3 cup white vinegar, 2 tbsp sugar, and 1 tbsp salt. Let them rest in the fridge overnight or for just a couple hours if that's all you have. Add to burgers, pulled pork, Ruben, or barbecue chicken sandwiches. Quick pickled cucumbers retain their beautiful flavor and shape while still bringing that fun pickled flavor.