We grew lemon cucumbers in our first-ever kitchen garden this year. These cucumbers are round and yellow (hence the name) and taste like the familiar long green cucumbers: crisp, cool and juicy. Mostly we have chopped them into salads or served them along side a plate of sliced fresh tomatoes. Now that the summer growing season is ending, I am looking for ways to extend and vary the use of the cucumbers. This recipe for pickles is just the thing: Quick and easy, and meant to be enjoyed for a few short weeks (if they last that long) rather than "put up" for long term storage. The recipe is based on Alton Brown's "Kinda Sorta Sours", with my modifications noted.
CUCUMBER PICKLE RECIPE
1/2 onion, thinly sliced
2 medium cucumbers, thinly sliced (we used lemon cucumbers and green ones)
1 cup water
1 cup cider vinegar
1/2 cup champagne vinegar (Note: we didn't have any, so I used white wine vinegar)
1/2 cup sugar (Note: I used far less--maybe a tablespoon? and it was great)
2 tablespoons plus 2 teaspoons kosher salt
1 teaspoon mustard seeds
1/4 teaspoon turmeric
1 teaspoon celery seeds
1 teaspoon pickling spice
4 garlic cloves, smashed
Place the sliced onions and cucumbers in alternating layers in a clean spring-top jar.
Combine all other ingredients except the garlic in a non-reactive (stainless steel, glass--not aluminum) saucepan. Bring to a boil and simmer for four minutes.
Add the garlic cloves to the jar. Slowly and gently pour the hot pickling liquid over the vegetables in the jar, filling to the top of the jar.
Cool to room temperature, top off with any remaining liquid and refrigerate.