Products of the Hive

Makes 7 pints

  • 4-1/2 lbs. english or pickling cucumbers, sliced 1/4-inch thick
  • 2 lbs. yellow onions, peeled and sliced 1/4-inch thick
  • 1/4 cup non-iodized salt
  • 2 cups honey
  • 3 cups cider vinegar
  • 2 teaspoons yellow mustard seed
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon celery seed

In a plastic or stainless steel colander, mix cucumbers and onions with salt. Let stand for 6 hours. Soak in water for 1 hour; drain thoroughly. Set aside. In a small stainless steel or enamel saucepan, bring honey, vinegar and spices to a boil. Remove from heat and cover pan to keep contents hot. Pack vegetables firmly into 7 hot sterilized pint jars, filling to 1/4 inch from tops. Add honey mixture, filling to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 15 minutes. Remove jars carefully and cool on wire rack.


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