Lemon Cucumber Quick Pickles

The color and subtle flavor of these super quick pickles is spectacular!  They use the round, yellow, very mild lemon cucumbers that you can find at the farmers market this time of year.  The resulting pickles are only the tiniest bit sweet and you could reduce the sugar even further if you’d like.  The fresh tumeric and pink peppercorns can be mildly tricky to find, but are worth the effort.  Powdered tumeric and white peppercorns can be substituted in the same amounts.  If you can’t find lemon cucumbers any mild baby cucumber will do.  You could also substitute freshly grated ginger root for the crystalized ginger, that reduces the sweetness and ups the bite a little bit.  In any case, the longer the pickles chill, the more intense the flavor.  One quarter cup of pickles is one point.

Lemon Cucumber Quick Pickles

  • 1 1/2 cup unpeeled, quartered, and sliced lemon cucumbers
  • 1/2 cup quartered and thinly sliced sweet onion
  • 1/2  cup  white vinegar
  • 1/4  cup  sugar
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  mustard seeds
  • 1/4  teaspoon  celery seeds
  • 1/2  teaspoon  freshly grated peeled turmeric root
  • 1/4  teaspoon pink peppercorns
  • 1/4 teaspoon finely chopped crystalized ginger
  • 2  garlic cloves, peeled & grated
  • 1 teaspoon fresh lemon zest

Place cucumbers and onions in a glass bowl; mix well. Combine vinegar and remaining ingredients in a two cup glass measuring cup; stir well.  Microwave for 2 minutes. (or pour in a non-reactive pan on the stove top and bring to a rolling boil.) Pour over cucumber mixture; let cool to room temperature.  Pour into 2 cup glass jar with lid and chill overnight.  Good for 2 weeks.

Advertisements

About wwfoodie

Foodie trapped in a Weight Watcher's body.
This entry was posted in Uncategorized and tagged , . Bookmark the permalink.

3 Responses to Lemon Cucumber Quick Pickles

  1. Jessica says:

    These sound really good! I just got some organic pink peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I’ll try them out in this recipe. Thanks for sharing!

    • wwfoodie says:

      The pink peppercorns really do make a difference! I made this a second time this week for my mom (who also has cukes coming out her ears) and since she didn’t have any crystallized ginger I just used fresh and I upped the garlic a little. The little bit of a kick it added was a nice foil to the sweet. I think it is a good change. Enjoy!

  2. Nice recipe, will give this a try, I am getting ready to do some pickles, just getting organized of what ones I want to do this year. Thanks for the recipe.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s