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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