For a day off, we had a busy day. We canned 16 jars of dills, 8 jars of sweet pickled lemon cukes and 8 jars of peaches in peach cider. We thought we would post about our pickled lemon cucumbers. We are not selling these at the farm market as lemon cukes cost more than regular pickling cukes, but they recipe is too tasty not to share.
They are a heritage cucumber and in speaking with a friend who specializes in heritage vegetables, we found out that what often gets forgotten, is they are a preserving type of pickle. We picked up a large bag and included them in our sweet pickled vegetables we made during the summer. They were so good, for Dave’s Birthday I made a whole jar of sweet pickled Lemon Cukes. The jar disappeared in one sitting.
This last week we picked up another bag, enough to make 8 pints of sweet pickle.
Here is what we are going to pickle:
Here is everything ready to go into the jars.
- 6 cups of water
- 6 cups white vinegar
- 1 cup of sugar
- 1 1/2 Tsps Black Peppercorns
- 1 Tsp Coriander Seed
- 1 Tbsp Celery Seed
- 2 Tbsp Mustard Seed
- 1 Tbsp Turmeric