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Honey Lemon Refrigerator Pickles |
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This recipe came from the Asparagus to Zucchini Cookbook.
Ingredients:
6 cups thinly sliced cucumbers
2 cups thinly sliced onions
3/4 cup honey
1 cup lemon juice
1/2 teaspoon kelp powder
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves
Directions:
Place cucumbers and onions in a 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 pint jars, cover tightly, and refrigerate for at least 24 hours before serving. They will keep for a week or so. Makes 3 pints.
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