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Print this Recipe    24 Hour Pickles

Overnight Pickles

3 large cucumbers, about 1 1/2 inches in diameter or 7 or 8 small cucumbers
1 medium onion, chopped
1 sweet red or green pepper, stemmed, seeded, and chopped
1 Tbsp. kosher salt or other noniodized salt
2 teas. celery seed
1/2 cup honey
1/2 cup distilled white vinegar

If cukes have been waxed, peel them. Otherwise, scrub them well
and slice thinly. In a large bowl, stir together cucumbers, onion,
pepper, salt, and celery seed until well combined. Let stand 1
hour. Thoroughly mix honey and vinegar. Pour over pickles and
stir to blend. Place in a covered glass container and refrigerate.
Pickles are ready to eat in 24 hours.


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3 of 5 people found the following review helpful:
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Easy to make, fortunately!, February 16, 2006 - 03:08 PM
Reviewer: Virginia from Buenos AIres, Argentina
I prepared a jar as a present for my brother & nephews when I went to visit them to Spain. They liked it so mucho I had to prepare more jars during my visit. Fortunately they are easy to make and do not require hard to get ingredients.

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