Lemon Cukes

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.

BurpeeLemon Cukes are one of Dave’s favorite summertime veggies. They are awfully bland, in a salad, but he likes them with a great local salad dressing and some salt and pepper as a snack.

GE DIGITAL CAMERA

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.

GE DIGITAL CAMERAThis is what they look like! The one in the middle is the real lemon.

Here is what we are going to pickle:

GE DIGITAL CAMERALemon cukes, pimento peppers and red and white onions.

Sliced and DicedFirst we sliced and diced the Lemon Cukes. The small ones we left whole.

PimentoNext we diced the pimentos, see the foxing on the skin? That means it is super sweet.

Here is everything ready to go into the jars.

Ready to GoNext, they go into the hot jars from the canner.

Packed JarsThen we add the brine:

  • 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

GE DIGITAL CAMERAAnd Put the jars in the canner to process for 15 minutes

GE DIGITAL CAMERAVoila!!!

on Cukes in front of the DillsAre they not great looking! I can’t wait until tomorrow to try them!

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About badkowalik

Prepared by hand and cooked in small batches – our preserves are cooked slowly. There is an average of 1.5 pounds of fruit in every 8 oz jar. Not only can you taste the difference – you can see the difference. Beautiful natural color and unmatched textures – that can only be achieved by the patience and experience of the Confiseur (the maker). There is alchemy to what we do. Like fine wines, each season has it’s own specific style. We create preserves with exceptional taste. Capturing these flavors is the craft of our business. Beary Good Stuff is a collection of seasonal, sustainable, artisinally made preserves. The collection is made (in limited quantities) from local fruits using traditional cooking methods. We use the freshest ingredients we can get. The small batch production insures a taste and texture that is unmatched in the commercial market today. The collection includes preserved fruits & vegetables – marmalades, jams, fruit butters & salsas, pickles and gift collections that reflect the bounty of the season and spirit of feasting. Although not necessary yet, we have received a letter from the BC Heath Authority. We submitted a package detailing how and where we made our products, what each recipe contains and how we prepare it. This letter is displayed in our tent at the Farm Market. We have our BC MarketSafe and FoodSafe certifications.

Posted on September 16, 2013, in Unique and tagged , , . Bookmark the permalink. 1 Comment.

  1. Wow! I totally thought those were lemons in the picture! I have never seen (or even heard of) lemon cukes before. So fascinating!

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