But the conditions must have been just right, because this week I've harvested a couple dozen of the baseball sized, yellow striped lemon cucumber.
Too many to eat fresh, I just started a batch of pickles. They're sitting on the counter right now.
In a bowl combine:
6 cups thinly sliced cukes
1 cup each thinly sliced onion and bell pepper
1 Tbsp. salt
Let stand for two hours. Drain and rinse.
Add 1/2 tsp celery seed
1 1/4 cup sugar
1 cup vinegar.
Stir and refrigerate.