What to make when you know it will be a hot day and it might rain and end the cooking demo early? Quick Cucumber Pickles, that’s what. I tried making them at home earlier in the week but decided to try it with honey instead of sugar since I can get honey at the market, and I am glad I did. The recipe I used called for 1/3 cup sugar but noted the ingredient as “optional,” so I was not worried about an exact equivalent. In this very simple recipe, while you can’t directly taste the honey, you can tell there is something different going on. Plus, since these are not pickled with heat, the honey maintains all its phytonutrients. NOTE: No worries if your honey is crystallized – just stir to dissolve in the water and vinegar mix before adding to the veggies.
Here is the recipe as I make it. Note that you can use green onions instead of regular (in fact, I had no choice at the market because only green onions were available from our farmers that day) and, along with cucumber, and mix it any other veggie such as whole cherry tomatoes (really! I have since tried cherry tomatoes and they work great) radishes, and/or bell pepper, etc.
This is a slightly modified version of the recipe from the Bless This Mess blog.
Quick and Simple Pickled Cucumbers
1 cup water
1/3 cup vinegar (apple cider, white, and rice wine are all good)
2 tablespoons honey
1 teaspoons salt
sliced garden cucumbers (about 2 cups)
sliced onion or green onion (about 1/2 cup)
additional vegetables as you like (bell pepper, whole cherry tomatoes, etc.)
In the jar you will store the pickles in, add the water, vinegar, honey and salt. Stir until all mixed and dissolved. Add the cucumber, onion, and other veggies, press veggies down so covered with the brine, cap the jar and put in the fridge for at least an hour or so or up to a week – if they last that long!