Honey spears

Yield: 5 servings

Measure Ingredient
12 \N Ripe cucumbers
6 \N 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

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

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