Recipe courtesy of Sam Carroll
and
Cody Carroll
Hometown Honey Pickles
- Level: Easy
- Total: 4 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 1 quart
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- Level: Easy
- Total: 4 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 1 quart
Ingredients
4 Kirby cucumbers, cut into spears
1/2 medium Vidalia onion, sliced into half moons
1 banana pepper, sliced on the bias
1 cup white wine vinegar
1 cup apple cider vinegar
1 cup honey
1 tablespoon kosher salt
4 cloves garlic, sliced
1 teaspoon mustard seeds
1 teaspoon whole black peppercorns
1/8 teaspoon ground turmeric
Pinch red chile flakes
3 dried bay leaves
Directions
- Add the cucumbers, onion and banana peppers to a clean glass quart jar.
- Add the vinegars, honey, salt, garlic, mustard seeds, peppercorns, turmeric, chile flakes and bay leaves to a saucepan and bring to a boil, stirring to dissolve the honey and the salt.
- Carefully pour the brine over the pickles, stopping 1/2 inch from the top. Let cool completely, then cover with a lid and refrigerate. The pickles will be ready to eat in a few hours but taste best after chilling overnight. Pickles will keep in the refrigerator for up to 1 month.
