Lemon Cucumbers

About lemon cucumbers and links to several lemon cucumber recipes by food bloggers.

Photography Credit: Elise Bauer

Have you ever seen a lemon cucumber?

They’re called “lemon” not because of the taste, but because they are about the size of a lemon and yellow-colored when ripe.

I’ve been growing them for the last several years, planting them at the base of the tomatoes, so they can creep along the floor of the garden beds, in-between the peppers, basil, and marigolds.

I have yet to see them in any regular market, but often you can find them at farmers markets in the summer. They have a lovely, mild taste, even when quite mature, and the skins are relatively thin, so many people serve them with peels on.

I usually peel mine, because I pick them straight from the garden and they have tiny little prickles that rub off easily, but will poke you if you aren’t careful (like garden-picked zucchini).

Lemon cucumbers can be used for most recipes calling for cucumber. Here are a few of the cucumber recipes on Simply Recipes. Some bloggers have specified recipes that use lemon cucumbers, here is a sampling:

Lemon cucumbers with pesto – from White on Rice Couple

Lemon cucumber tofu salad – by Heidi of 101 Cookbooks

Lemon Cucumber Pickles from Healthy Green Kitchen

Minted Zucchini, Pea and Lemon Cucumber Salad from Turntable Kitchen

If you have a particular recipe for lemon cucumbers not listed here, please let us know about it in the comments.

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Showing 4 of 35 Comments

  • Annie Vignali

    I love my lemons & have been growing them for years and I eat them fresh. I also gift them to my friends that are addicted to them also. My question is how do you store them without them wrinkling after a couple days? I have put them in the fridge and also left them on the counter. Any help is appreciated.

  • Vicki Kent

    I peeled and sliced mine with slices of Walla Walla Sweet onions, mixed them in with a mix of rice vinegar and balsamic vinegar, a generous sprinkling of Spice Islands Beau Monde seasoning which is mostly onion and celery powder…and just let them sit overnight. Very tasty. This batch I added in a few squirts of sriracha sauce to give it garlic and some heat. Those are in jars now in the fridge, and I’m looking forward to them. The color of the balsamic makes them look a lot like what you see with pickled onions in malt vinegar, but without the gluten!

  • olaalaskan

    My son got a bunch of plants this spring from a greenhouse as a joke they were only 50 cents a plant. They are quite good and I look forward of adding them to my pickled Zuks. Easy to grow plant water and forget.

  • Wilson

    I grow the lemon cucumber and I just pick up two bags They are delicious you have to check them .

  • Laura

    The first one I tried was a mild sweet flavor. Then about two weeks later I tried 2 more from then same garden and they were quite sour not quite as sour as a lemon but definitely not sweet like the first one. What happened?

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