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Overnight Success Pickles


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 tablespoon kosher salt or other noniodized salt
2 teas. celery seed
1/2 cup honey
1/2 cup distilled white vinegar

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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.