Honey Lemon Refrigerator Pickles

Serving size:
 3 Servings


    • 6 c
    • cucumbers (thinly sliced )
    • 2 c
    • onions (thinly sliced)
    • 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
15 minutes
Ready in
15 minutes


Easy, sweet and tangy homemade pickles.

Recipe reprinted with permission from Asparagus to Zucchini by MACSAC


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.