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Honey Spears

Honey Spears recipe image
These Honey Spears are a delightful twist on traditional pickled cucumbers, offering a perfect balance of sweet honey and tangy vinegar. The addition of mustard and celery seeds provides a subtle aromatic warmth, while turmeric adds a vibrant golden hue. Crisp cucumber spears are packed with flavor, making them an ideal side dish for grilled meats, sandwiches, or as a refreshing snack. This recipe is quick to prepare and allows the flavors to meld beautifully over time. Perfect for meal prep, these pickles store well in the refrigerator or can be canned for long-term enjoyment. Their bright, zesty profile cuts through rich foods, adding a necessary crunch and acidity to your meal. Simple ingredients create a complex, homemade taste that is far superior to store-bought versions. Enjoy them as part of a charcuterie board or simply on their own for a healthy, crunchy treat.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 5
Calories: 77.4
Dietary: Gluten-free, Vegetarian
Description
These Honey Spears are a delightful twist on traditional pickled cucumbers, offering a perfect balance of sweet honey and tangy vinegar. The addition of mustard and celery seeds provides a subtle aromatic warmth, while turmeric adds a vibrant golden hue. Crisp cucumber spears are packed with flavor, making them an ideal side dish for grilled meats, sandwiches, or as a refreshing snack. This recipe is quick to prepare and allows the flavors to meld beautifully over time. Perfect for meal prep, these pickles store well in the refrigerator or can be canned for long-term enjoyment. Their bright, zesty profile cuts through rich foods, adding a necessary crunch and acidity to your meal. Simple ingredients create a complex, homemade taste that is far superior to store-bought versions. Enjoy them as part of a charcuterie board or simply on their own for a healthy, crunchy treat.
Ingredients
  • 12 Cucumbers
  • 6 Onions
  • 1/2 cup Pickling salt
  • 1 gallon Water (for soaking)
  • 3 cups Pickling vinegar
  • 1 cup Water (for brine)
  • 1 cup Honey
  • 2 tablespoons Mustard seed
  • 2 teaspoons Celery seed
  • 2 teaspoons Turmeric
Directions
  1. 1
    Peel the cucumbers and slice them in half lengthwise.
  2. 2
    Scoop out the seeds from the cucumber halves.
  3. 3
    Slice the cucumber halves into spears.
  4. 4
    Peel and slice the onions.
  5. 5
    In a large glass, ceramic, or stainless steel bowl, combine the water and pickling salt.
  6. 6
    Add the cucumber spears and sliced onions to the saltwater brine and soak overnight.
  7. 7
    Sterilize five 1-pint jars and their lids by boiling them in water for 10 minutes.
  8. 8
    Drain the cucumber and onion mixture thoroughly.
  9. 9
    In a Dutch oven, combine the pickling vinegar, water, honey, mustard seed, celery seed, and turmeric.
  10. 10
    Bring the brine to a boil and cook for 5 minutes, stirring occasionally to dissolve the honey and salt.
  11. 11
    Add the drained cucumber and onion mixture to the boiling brine and heat until it returns to a boil.
  12. 12
    Ladle the hot cucumber mixture into the sterilized jars, leaving 1/2 inch headspace at the top.
  13. 13
    Wipe the jar rims clean, place the lids on, and screw on the bands until fingertip tight.
  14. 14
    Process the jars in a boiling water bath for 10 minutes, ensuring the water level is at least 1 inch above the jar tops.
  15. 15
    Begin timing the processing once the water returns to a full boil.
  16. 16
    Remove the jars from the water bath and let them cool on a towel-lined counter for 24 hours.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 77.4kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2340mg98%
Total Carbohydrate 11.5g4%
Dietary Fiber 1.5g6%
Sugars 5.1g
Protein 2.1g5%

* 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 the boiling water level in the canner is at least 1 inch above the jar tops during processing to ensure proper heat distribution.

Begin timing the 10-minute processing time only after the water has returned to a rolling boil.

For best flavor, allow the pickles to cure for at least 1-2 weeks before consuming.

If not canning, these can be stored in the refrigerator for up to 2-3 weeks.

Use fresh, firm cucumbers for the best crunch.

Keywords: pickles, cucumbers, honey, vinegar, mustard seed, celery seed, turmeric, canning, preserving, snack, side dish, crunchy, tangy, homemade, refrigerator pickles, water bath, jarred, brine
Read it online: https://www.chefs-mate.com/recipe/honey-spears/