I have loved this recipe for a long time and have always made it with zucchini. However, it is a great refrigerated cucumber pickle as well. We have a bumper crop of Meyer lemons so I am delighted to say my granddaughters went out to the tree the day before Thanksgiving and brought in a bucket full of lemons for our holiday cooking. This is a perfect side for so many meals,adds a fresh veggie touch that is more condiment than salad, but so good that you want to eat a bowlful! It keeps in the refrigerator for 3 weeks, but never lasts that long around our house.
Lemon Zucchini Pickles
5-6 medium zucchini, sliced very thin. Do not peel
1 green pepper, chopped
1 onion, chopped
1 Tablespoon sea salt
2 teaspoons celery seed
3/4 cup sugar
1/2 cup fresh lemon juice
1 lemon, sliced very thin into rounds, then halved
Cut thin zucchini slices and combinewith green pepper, celery seed, onion, and salt in large bowl. Toss gently and allow to stand at room temperature for 1 hour. Combine sugar and lemon juice and stir to dissolve. Pour over vegetable mixture and add lemon slices. Stir gently to blend, cover, and refrigerate at least 24 hours. This will keep up to 3 weeks in the refrigerator.