Honey Lemon Cucumber Pickles

Canning Supplies

Dubbed 'Honey Lemon Cucumber' because the recipe uses Lemon Cucumber, not because it contains lemon, although it does contain honey. Lemon cucumbers are tender, crisper and sweeter than standard varieties. Although other cucumbers can be substituted, the end product will not be as outstanding.

5 lbs lemon cucumbers

3 cups apple cider vinegar

1 cup water

1 cup honey or a tad more of Agave

3/4 lb small white onions, broken into rings

2 tbsp ground ginger

1 teaspoon turmeric

1/4 cup seeded chopped jalapeno or similar peppers

1/4 cup pickling salt

1.5 tbspn yellow mustard seeds

3/4 teaspoon celery seeds

1 cup yellow raisans [A delightful deviation calls for craisans, I once used dried Goji berries and it completely changed the flavor, but not unpleasantly so.]

1. Peel the cucumbers and slice them in half lengthwise. Scoop out the seed cavity and either discard them, or if you engage in seed saving you may wish to put them aside for next years crop.

2. Cut the halfed lemon cucumbers into bite sized chunks.

3. Toss the cucumbers, onions and jalapeno peppers with the salt.

4. Cover the mix you just tossed with ice and place them in the refrigerator for 4 to 5 hours. If you allow to sit outside the fridge the ice will melt, leeching away most of the salt and some of the flavor.

5. Remove from the refrigerator, seperate the vegetables from the ice.

6. In a suitably large non reactive pan boil together all the remaing ingredients, but don't put the vegetables in just yet. This will be your brine. You may want to stir the honey in gradually as it boils in order to ensure it dissolves and melds thoroughly with the other ingredients.

7. Once the brine has boiled for a good 5 minutes or even a tad more add the vegetables and allow them to boil for another for a few minutes more.

8. Turn the heat off and allow the mixture to cool for 2 or 3 minutes before ladeling both liquid brine and veggies into mason jars. It is advisable but not 100% neccessary that you process the jars in a boiling water bath.

9. Once the jars are cooled and sealed store them either in the refrigerator or a cool, dark and dry location. They taste their absolute 'bestest' if stored for 2 to 3 weeks before eating them.