6 cups thinly sliced cucumbers 2 cups thinly sliced onions ¾ cup honey 1 cup lemon juice ½ teaspoon mustard seed ½ teaspoon celery seed Place cucumbers and onions in large glass bowl. Combine remaining ingredients in a saucepan and bring to a boil. Cook and stir until honey is dissolved. Pour hot liquid over cucumbers and onions, toss well, and let cool. The cucumbers will give off some of their juices; keep them submerged in the liquid while they cool. Transfer pickles to 3 pint jars, cover tightly, and refrigerate for at least 24 hours before serving. They will keep for a week or so. Makes 3 pints.
 

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