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Lemon Cucumber Brined Pickles Recipe

Amber Shehan August 18, 2016

Screen Shot 2016-08-18 at 4.45.38 PM
Lemon Cucumber Brined Pickle Recipe as seen on

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Have you ever grown or used lemon cucumbers? These lovely yellow globes are new to me! (Get heirloom seeds from Richter’s Herbs)

Upon paying a dear friend a visit, I was gifted a bag full of lemon cucumbers. My friend’s garden was more prolific than she could keep up with! I nibbled on one of the cucumbers so that I could see how it tasted. It was just as refreshing and cooling and crisp as the more familiar green cucumbers, but the skin is a little thicker and more firm between the teeth.

Since I couldn’t see myself using up the whole bag before they went bad, I decided to make a jar of brined pickles.

This method makes pickles that you have to keep refrigerated and eat within a few months, tops. They aren’t preserved for long-term storage. Although you can process them in a water bath, I tend not to, as it makes these pickles soft, in my experience.
Lemon Cucumber Brined Pickles by

Lemon Cucumber Brined Pickles Recipe

This is a small batch recipe, only good for one quart jar! Scale it up as you like, or use it to extend your harvest as it comes in one jar at a time.

  • 1-quart jar, lid, and band – all cleaned and sanitized
  • 3 Lemon Cucumbers (or as many as you can fit!)
  • 1 or 2 garlic cloves, each chopped in half
  • 1 small onion cut into rings (optional)
  • 1 tbsp salt

Slice the fat, round cucumbers into rounds, or whatever size you like. Try not to get them TOO thin, unless you like squishy pickles.

Add a layer of cucumbers, garlic, and onions and sprinkle them with some of the salt. Repeat this process until the jar is full.

Brine Ingredients

  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Rice Vinegar (white wine or other light vinegar should work)
  • 1/2 cup water
  • 1 tbsp sea salt
  • 1/8 tsp mustard seed (just a pinch or two, really)
  • 1 cardamom seed (just for a hint o’flavor)
  • A few grinds of black pepper
  • a splash of homemade hard apple cider.

Mix your vinegars, water, salt, sugar, and cider in a pan on the stove, mix them well, and bring the brine up to boil.

Add the rest of the seasonings directly to the jar.

Pour the boiling brine carefully over the veggies in the jar. Once you have filled it, put on the lid and band and let it just sit on the counter until it is room temperature.

Once it’s cooled off, label the jar and store it in your fridge. Give it a day or so for the flavors to meld and then enjoy it until it is all gone!

That’s about it!  If you can’t tell, this is a hodge-podge of a recipe! You have a LOT of options to play with, this is just what I came up with on the spur of the moment.  You can use different kinds of vinegar, but avoid balsamic, as it is too strong, sweet, and cloying to work well in this capacity.

Want to play around with recipes? Here’s a few sources I used to inspire the recipe above:

Amber Shehan

Hi! I'm Amber Pixie, and this is my site. Enjoy the recipes, information, posts, and please feel free to message me if you have questions!


  1. Janine in NW Montana on August 19, 2016 at 11:52 am

    Thanks! I planted this variety of cukes in an EarthBox in my greenhouse this year to try. I am in utter disbelief as to how fast and well the vines grew. Unfortunately, most of the fruit is developing all at once. I was just telling my husband that I had no idea what to do with the bounty.

    • Amber Shehan on August 19, 2016 at 12:36 pm

      Thanks for the input, Janine! I have looked and EarthBox but never used them. 🙂 Now you have at least ONE thing you can do with them, I hope it helps allay some of your big harvest!

  2. Kristi @homesteadwish on August 22, 2016 at 2:49 pm

    I have never heard of these. Do they have a lemon taste at all, or is it just because they kinda look like lemons? Thanks for sharing about this!

    • Amber Shehan on August 22, 2016 at 2:59 pm

      They taste like normal cucumbers, but the rind is a bit firmer than the green ones! I think they are just called Lemon cucumbers because they are round and yellow. 🙂 Thanks for commenting!

  3. Rhianon on October 12, 2016 at 6:27 pm

    Wow, this sounds so good! I definitely need to pickle my lemon cucumbers next year. Do you ever ferment your pickles? I love how crunchy they are and how they have the beneficial bacteria. So good! Here’s a great recipe

    • Amber Shehan on October 13, 2016 at 1:34 pm

      Thanks, Rhianon. I do a lot of fermenting, but the lemon cucumbers seemed a bit soft and I was concerned it wouldn’t take well to long time in the salt brine. 🙂 The carrots sound lovely!

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