Crisp cucumber spears are transformed into a delightful preserve with this honey-infused pickling brine. The natural sweetness of honey balances the sharp tang of pickling vinegar, while warm spices like mustard seed, celery seed, and turmeric add depth and aroma. These pickles offer a refreshing crunch and a complex sweet-savory flavor profile that pairs beautifully with grilled meats, cheese boards, or sandwiches. Perfect for summer canning projects, these honey spears make a thoughtful homemade gift or a cherished pantry staple for everyday meals.
Honey Spears
Description
Crisp cucumber spears are transformed into a delightful preserve with this honey-infused pickling brine. The natural sweetness of honey balances the sharp tang of pickling vinegar, while warm spices like mustard seed, celery seed, and turmeric add depth and aroma. These pickles offer a refreshing crunch and a complex sweet-savory flavor profile that pairs beautifully with grilled meats, cheese boards, or sandwiches. Perfect for summer canning projects, these honey spears make a thoughtful homemade gift or a cherished pantry staple for everyday meals.Ingredients
Directions
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Peel the cucumbers and slice them in half lengthwise.
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Scoop out the seeds from the cucumber halves.
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Slice the cucumbers into spears.
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Peel and slice the onions.
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Combine pickling salt and 1 gallon of water in a large glass, ceramic, or stainless steel bowl.
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Add the cucumber spears and sliced onions to the brine and soak overnight.
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Sterilize 5 pint-sized jars and lids by boiling them in water for 10 minutes.
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Drain the cucumber and onion mixture thoroughly.
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In a Dutch oven, combine vinegar, 1 cup water, honey, mustard seed, celery seed, and turmeric.
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Bring the mixture to a boil and cook for 5 minutes.
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Add the drained cucumber and onion mixture to the boiling brine.
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Return the mixture to a boil.
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Ladle the hot spears and brine into the sterilized jars, leaving 1/8 inch headspace at the top.
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Seal the jars with lids and bands.
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Process the jars in a boiling water bath for 10 minutes, ensuring the water level is at least 1 inch above the jar tops.
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Begin timing the processing once the water returns to a full rolling boil.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 518.4kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 117081.9mg4879%
- Total Carbohydrate 126.6g43%
- Dietary Fiber 4.6g19%
- Sugars 110.7g
- Protein 4.6g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure your water bath canner has enough water to cover the jars by at least 1 inch to prevent breakage and ensure proper processing.
Allow jars to cool undisturbed for 12-24 hours before testing seals. Store sealed jars in a cool, dark place. Refrigerate any jars that do not seal properly and consume within a few weeks.
"Ripe" cucumbers for pickling usually refers to firm, medium-sized pickling cucumbers (like Kirby or Persian varieties) rather than large slicing cucumbers, which can become too soft.
Turmeric adds a beautiful golden-yellow color to the pickles. It is spelled "Turmeric" in standard English, though "Tumeric" is sometimes seen in older texts.
