I love sweet pickles. I also love growing cucumbers. It was just a bit too hot this summer and so all of my cucumbers turned out pretty funny looking. Luckily, my grandfather always has a good supply of cukes to use. I remade this sweet pickle recipe after first making it in 2016. It’s definitely a winner and I hope you’ll try it.
The Dill Pickles with Hungarian Peppers turned out quite well. They were mildly spicy. The only issue is that they were slightly salty. I will probably cut down on the salt the next time I make them. My father had no problem with them and finished off the entire jar.
After eating all the dill pickles, he then asked me to make him sweet pickles. The sweet pickles were actually easier to make than the dill pickles and only need a week in the fridge before they are ready. This sweet pickle recipe uses honey instead of sugar.
My grandparents’ garden is overflowing with cucumbers right now so these are fresh from the garden. The mustard seed is also from my grandmother’s cupboard. She did not grow it, but I did not have any so I had to borrow some from her. Honey sweetens these pickles where sugar normally would. The onions give the pickles a nice kick and c’mon, who doesn’t like onions? (Besides my mom)
Honey Sweet Pickles
Ingredients
- 2-3 cucumbers sliced
- 1 small onion sliced (optional)
- 2 cups vinegar
- 1 cup honey
- ? Tbsp mustard seed
- 1 tsp turmeric
- ? Tbsp salt
Instructions
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In a small pan, bring the vinegar, honey, and spices to a boil.
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Stir until the honey is dissolved.
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Place the cucumbers in a jar and pour the vinegar mixture on top.? Seal the jar.
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Allow to cool on the counter and then refrigerate.
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The pickles will be ready to eat in one week!
2 responses to “Honey Sweet Pickle Recipe”
Could these be canned for long term storage?
Hi Jackie, I don’t know enough about canning to give you a good answer. I believe the preparation would be different for canning. Sorry I can’t help more!