Honey Lemon Refrigerator Pickles
|Vegetables | Salads|
Recipe reprinted with permission from Asparagus to Zucchini by MACSAC
Easy, sweet and tangy homemade pickles.
|6 c||thinly sliced cucumbers |
|2 c||thinly sliced onions |
|3⁄4 c||honey |
|1 c||lemon juice |
|1⁄2 t||kelp powder |
|1 t||mustard seed |
|1⁄2 t||celery seed |
|1 t||ground turmeric |
|1 t||ground 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.