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Crystal Apple cucumbers

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Crystal Apple cucumbers

Post  plantoid on 9/3/2013, 3:23 pm

Has any one ever sweet pickled Crystal Apple cucumbers ?

If so may I have your recipes please ?

 I have about 17 pounds of them and there is no way we can eat all these gentle tasting cucumbers even if we ate one a day for the next 30 days .





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Re: Crystal Apple cucumbers

Post  audrey.jeanne.roberts on 9/3/2013, 7:26 pm

I think we call them Lemon Cucumbers here.  I have them growing and they aren't producing that heavily just yet.

I'm currently on a 21 day juicing fast, so they're getting used as quickly as my vines produce them.  They're good for juicing as their mild flavor doesn't impact the taste of the juice much.  I've mixed them with both fruit drinks or veggie.  

I'll be watching this post for other ideas,
audrey
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Re: Crystal Apple cucumbers

Post  Marc Iverson on 9/4/2013, 12:52 am

They're called lemon cucumbers around here too, unless your cucumber is some variation of a lemon cucumber or something? I see them listed as lemon cucumbers in seed catalogs, and just bought a pack of seeds myself.

I really like them. They're cool and odd looking, and the skin is nice and crispy without being bitter.
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Re: Crystal Apple cucumbers

Post  plantoid on 9/4/2013, 5:00 pm

I think I'll just have to look up sweet pickled cucumbers or gherkins with dill and  use the recipe that I have the most ingredients of that does not require hot water bath preserving...if there is such an animal.
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Re: Crystal Apple cucumbers

Post  Judy McConnell on 9/4/2013, 6:09 pm

This looks like a really intresting cuc to grow - especially since the flesh is white and the cuc is mild.

In the past, I've made Ripe Cuc Pickles.  The cucs were big and yellow on outside with white flesh.  Possibly the following recipe would work for the apple cucs you have.
Ripe Cucumber Pickles                       


12 large ripe cucumbers        1. peel, remove seeds and cut cucumbers in quarters length
½ cup salt                                 wise. Sprinkle with salt and cover with water.                                                     Let stand ovenight,drain.
Water                                    2. Cover with 3 quarts fresh water; add alum.  Gradually heat
                                        water to boiling.
4 tsp. powdered alum                Let stand on very low heat 2 hours.  Drain.  Chill in ice
                                        water.
4 cups sugar                          3.  Combine sugar, vinegar, and spices loosely tied in thin whit
1 pt. vinegar                               cloth heat to boiling.  Add cucs; cook 15 minutes or                                                           until cucs appear
2 tblsp whole cloves                   transparent.  Remove to bowl; pour hot syrup over.
2 tblsp. Stick cinnamon        4.  Repeat process 3 successive mornings, heating spice                                          bag, with syrup.
                                              5.  Last morning heat syrup, remove spice bag.  Fill                                                          hot jars with cucs and
                                                   Boiling syrup, leaving ½ inch head space.  Process                                                               in boiling water bath for  5 minutes.
 
Note: Do NOT use ground cloves, turns pickles BLACK. 
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