Ingredients

• 1 quart jar pickling cucumbers As many as will fit (~4 per quart)
• 1 cup yellow onion ~1/2 a medium sized onion
• 1 ¹/₄ cups Dark Honey Ideally Dad's
• 1 cup distilled white vinegar
• 1 tablespoon pickling salt
• 1 tablespoon celery seed
• 4 sprigs dill
• 10 peppercorn kernels

Method

1. 1

   Prep

   Separate dill from thick stems and slice the onions into thin strips, and crack the peppercorns; then set aside for later

2. 2

   Thoroughly wash the cucumbers and slice them into spears.

   Toss the sliced cucumber spears in the salt until evenly coated, set aside ideally for ~30 minutes

3. 3

   The Brine

   Combine the vinegar and celery seed in a pot and bring to a simmer. Remove it from heat and let it cool to ~95°F (~35°C).

   You can put it in the fridge to speed this part up

4. 4

   Combine the ~95°F vinegar mixture with the honey. It should dissolve easily.

   If the mixture is warmer than 100°F, you risk losing the floral notes of the honey

5. 5

   Pickle it

   Drain the water from the salted Cucumbers then layer them with the dill, onion, and peppercorns in your jar(s). Do not overpack or there won't be enough room for the brine.

   It's best to try and mix the solid ingredients outside the quart jar first and then slide them in as one

   Pour in your brine until everything is fully submerged. Seal with an airtight lid and store in the refrigerator. Let sit for ~1 week and will last for ~6 weeks.