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Honey Lemon Refrigerator Pickles

Prep time
15 mins
Vegetables | Salads
Recipe reprinted with permission from Asparagus to Zucchini by MACSAC


Easy, sweet and tangy homemade pickles.


6 cthinly sliced cucumbers
2 cthinly sliced onions
3⁄4 choney
1 clemon juice
1⁄2 tkelp powder
1 tmustard seed
1⁄2 tcelery seed
1 tground turmeric
1 tground cloves


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.