Lemon Cucumbers are ripe in the garden, always all at once, time to pickle them for the year. They are fresh tasting, have a slight citrus flavor, and are delicious when pickled in vinegar, sugar, dill weed and garlic.

They stay crisp year round with this pickling method and don’t need refrigeration. We boil the brine, boil the cucumbers, then boil the filled jar in a water bath to sterilize. To keep them crisp, we soak them first overnight in salted ice water.
They are the size of tomatoes, so we slice them horizontally to use on hamburgers, in salads, and as a side dish. The seeds are crunchy and flavorful, do not remove.
This recipe is for one half gallon mason jar. We use 4 half gallon jars a year.