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.

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