By: Recipe reprinted with permission from Asparagus to Zucchini by MACSAC
Easy, sweet and tangy homemade pickles.
Time: Preparation 15 mins
Serving: 3 Servings
Ingredients
- 6 c cucumbers
- 2 c onions
- 0.75 c honey
- 1 c lemon juice
- 0.5 t kelp powder
- 1 t mustard seed
- 0.5 t celery seed
- 1 t ground turmeric
- 1 t ground cloves
Preparation
Place cucumbers and onions in large glass bowl. Combine remaining ingredients in a saucepan and bring to a boil. Cook and stir until honey is dissolved. Pour hot liquid over cucumbers and onions, toss well and let cool. The cucumbers will give off some of their juices; keep them submerged in the liquid while they cool. Transfer pickles to 3 clean pint jars, cover tightly and refrigerate for at least 24 hours before serving. They will keep for a week or so in the refrigerator.
