Hometown Honey Pickles Recipes

SWEET PICKLES - NO SUGAR ADDED

Steps:

• Place the ice cubes directly over the cucumbers and onions.
• Place the ice cubes directly over the cucumbers and onions.
• Wash cucumbers thoroughly and scrub with a vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4 inch slices; discard ends. Add onions and garlic.
• Add salt and mix thoroughly, cover with ice cubes or ice chips and let stand three hours. Drain thoroughly and remove garlic.
• Combine honey, spices (in a spice bag), and vinegar. Heat just until boiling. Add drained cucumber and onion slices and simmer for 5 minutes. DO NOT BOIL.
• So good you can eat them right out of the jar!
• So good you can eat them right out of the jar!
• Pack hot pickles (and juice) loosely in clean, hot pint jars, leaving a half-inch head space.
• Process in hot water bath for 5 minutes.
• Remove and let cool.

YOUR CLASSIC BREAD-AND-BUTTER PICKLES

Steps:

• Trim and discard the blossom ends of the cucumbers, then peel the onions and cut both into rounds about 1/4 inch thick. In a nonreactive bowl, toss them with the salt, then cover and refrigerate for 1 to 2 hours. Drain well, rinse, drain again and then set the cucumbers and onions aside.
• In a nonreactive pot, combine all the remaining ingredients and bring to a boil over high heat, stirring once or twice to dissolve the brown sugar. Reduce the heat to low, simmer for 3 minutes and then pour the liquid over the cucumbers and onions. The cucumbers should be amply covered or slightly afloat.
• Allow to cool to room temperature, then cover and refrigerate. These pickles have good flavor as soon as they are cool, but the flavor will deepen if you let them sit for 24 hours. They will keep, covered and refrigerated, for a month or more.

CHOPPED PICKLES

Steps:

• Place the pickles in a small bowl and sprinkle with the vinegar. Add the dill and toss to combine.