Honey Spears
Ingredients| 12 ripe cucumbers 6 onions 1/2 cup pickling salt 1 gal water 3 cup pickling vinegar 1 cup water 2 cup honey 2 tbsp mustard seed 2 tsp celery seed 2 tsp tumeric |
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Peel the cucumbers and slice in half. Scoop out the seeds. Slice the
cucumbers into spears. Peel and slice the onions. Combine salt and 1
gal. water in a large glass, ceramic or stainless steel bowl. Add the
cucumbers and onions and soak overnight. Sterilize 5 - 1 pint jars
and lids. Drain cucumber-onion mixture. Combine vinegar, one cup
water, honey, mustard seed, celery seed and tumeric in dutch oven.
Cook five minutes. Add cucumber-onion mixture, heat to boiling. Ladle
into hot, sterilized jars, leaving 1/8 inch headspace, and seal.
Process in boiling water bath for 10 minutes. NOTE: When processing,
make sure that the level of boiling water is at least 1 inch above
the jar tops. Begin timing when the water returns to a boil. Source:
Saskatoon Star Phoenix
Servings:
5
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