Honey Pickles
Salad cucumbers can be preserved as honey pickles in a simple and tasty way for long shelf life. Spoonsparrow has the recipe!
Ingredients
- 1 kg salad cucumber
- Salt
- vinegar (for boiling)
- 1 onion
- 180 ml fruit vinegar
- 6 tbsp lemon juice
- 250 g honey
- 1 tsp mustard seeds
- 1 tsp ground ginger
Instructions
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1.
Wash cucumbers, peel, cut lengthwise in half, scoop out seeds and dice into about 2 cm cubes. Sprinkle with a little salt, cover and let sit overnight in the refrigerator.
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2.
On the next day sterilize jars. Remove rubber rings and boil jars for about 10 minutes in a large pot of hot water. Then remove jars from water and place upside down on clean kitchen towels to cool. Boil rubber rings separately in vinegar water for about 3 minutes.
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3.
Peel onion and slice into thin rings. For the brine, bring fruit vinegar, lemon juice, honey, mustard seeds and ginger to a boil in a pot and simmer for 5–10 minutes until the honey is fully dissolved.
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4.
Add cucumber pieces and onions to the brine and simmer for about 4 minutes per portion until they look slightly translucent. Transfer the honey pickles into clean jars, pour hot brine over them, seal immediately with rubber rings and place lids on top for 5 minutes. Let stand for several weeks before eating so the flavors develop.
