From Asparagus to Zucchini, 3rded.


  • 6 c. thinly sliced cucumbers
  • 2 c. thinly sliced onions
  • ¾ c. honey
  • 1 c. lemon juice
  • ½ tsp each kelp powder, mustard seed, celery seed, ground turmeric, and ground cloves


  1. 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.
  2. Pour hot liquid and 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.
  3. Transfer pickles to 3 pint jars, cover tightly, and refrigerate at least 24 hours before serving. They will keep for a week or so.

Makes 3 pints


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