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Overnight Pickles

Ingredients
  • 3 large cucumbers, about 1 1/2 inches in diameter or 7 or 8 small cucumbers
  • 1 medium onion, chopped
  • 1 sweet red or green pepper, stemmed, seeded, and chopped
  • 1 Tbsp. kosher salt or other noniodized salt
  • 2 teas. celery seed
  • 1/2 cup honey
  • 1/2 cup distilled white vinegar
Instructions

If cukes have been waxed, peel them. Otherwise, scrub them well and slice thinly. In a large bowl, stir together cucumbers, onion, pepper, salt, and celery seed until well combined. Let stand 1 hour. Thoroughly mix honey and vinegar. Pour over pickles and stir to blend. Place in a covered glass container and refrigerate. Pickles are ready to eat in 24 hours.

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