Marinated Lemon Cucumbers

I was introduced to lemon cucumbers by a dear friend in Sequim, WA. They are a heirloom cucumber variety dating back to 1894. Since they ripen in a short period of time they are a perfect variety for northern climates.

3 lemon cucumbers

½ walla walla onion finely chopped

1 Tablespoon  fresh lemon basil coarsley chopped

1 Tablespoon fresh flat leaf parsley chopped

¼ cup seasoned rice wine vinegar

¼ cup extra virgin olive oil

¼ cup grapeseed oil

a pinch of crushed red chili flakes ("pepe rosso macinato")

fleur de sel

fresh ground black pepper

Peel lemon cucumbers and slice into thin rounds. Place herbs a small bowl and pour rice vinegar over, let set 5 minutes. Whisk olive and grape-seed oils into vinegar herb mixture. Season with salt and pepper. Add onions and crumble one small dried red chili pepper stir to combine. Add lemon cucumbers tossing to coat with vinaigrette. Let marinate for 15 minutes to 1 hour.

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I served these with hamburgers just like dill pickles, I think they would be great along side crispy calamari!

I’ll add more pictures next time I make them, they didn’t last long enough for me to get the camera out!

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