Honey Pickles |
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| A gardener who finds himself with an overflow of cucumbers is truly blessed, because extra cucumbers translate into all kinds of pickles. You can toss in dill and garlic, or you can lean towards the sweeter bread-and-butter style pickles. The latter are my husband's favorite, and he really enjoys the slight twist to the flavor that comes from making them with honey instead of sugar. | 12 cucumbers Peel the cucumbers and slice into coins. Peel and chop the onions. Combine the salt and a gallon of water in a large non-reactive container. Add the cucumbers and onions, and cover loosely with plastic wrap. Allow the mixture to stand overnight. Sterilize the jars, bands and lids in a hot-water canner or large pot. Drain the cucumber mixture. In another large pot, combine the vinegar, remaining cup of water, honey, mustard seed, celery seed and turmeric. Bring the vinegar mixture to a simmer. Add the cucumber mixture and heat to boiling. Allow to boil for 2 or 3 minutes, then remove from heat. Ladle the pickles into hot, sterilized jars, leaving 1/8 inch headspace. Put the lids on the jars and tighten down with the bands. Process in boiling water bath for 10 minutes.
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