Honey spears
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Ripe cucumbers | |
| 6 | Onions | |
| ½ | cup | Pickling salt |
| 1 | gallon | Water |
| 3 | cups | Pickling vinegar |
| 1 | cup | Water |
| 2 | cups | Honey |
| 2 | tablespoons | Mustard seed |
| 2 | teaspoons | Celery seed |
| 2 | teaspoons | Tumeric |
Directions
Peel the cucumbers and slice in half. Scoop out the seeds. Slice the cucumbers into spears. Peel and slice the onions. Combine salt and 1 gal. water in a large glass, ceramic or stainless steel bowl. Add the cucumbers and onions and soak overnight. Sterilize 5 - 1 pint jars and lids. Drain cucumber-onion mixture. Combine vinegar, one cup water, honey, mustard seed, celery seed and tumeric in dutch oven. Cook five minutes. Add cucumber-onion mixture, heat to boiling. Ladle into hot, sterilized jars, leaving ⅛ inch headspace, and seal.
Process in boiling water bath for 10 minutes. NOTE: When processing, make sure that the level of boiling water is at least 1 inch above the jar tops. Begin timing when the water returns to a boil. Source: Saskatoon Star Phoenix