Recipe courtesy of Sam Carroll and Cody Carroll

Hometown Honey Pickles

Save Recipe
  • Level: Easy
  • Total: 4 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 1 quart
Share This Recipe


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


  1. Add the cucumbers, onion and banana peppers to a clean glass quart jar.
  2. 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.  
  3. 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.