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.
2 Cukes, peeled and seeded if you desire, and sliced thinly
on the bias (diagonally)
half cup seasoned rice wine vinegar
1 tablespoon sugar
Toasted sesame seeds
Dissolve the sugar in the vinegar and toss the sliced cuke in the mixture. Chill for about and hour and top with sesame seeds and a dash of salt when serving.
Fresh, simple and spring.
This recipe is great for cucumbers too.
6 radishes, sliced thinly, chop the greens if they are in good shape
1 tablespoon rice vinegar
½ teaspoon toasted sesame oil
toasted sesame seed
Toss radishes in vinegar and oil and chill for ½ hour. Add the greens and toss again with a pinch of salt and garnish with sesame seed.