We have been making this recipe in our camps and classes (with kids as young as two) for years and years and it is definitely a favorite! Pickles you can make in 24 hours...yes please. We love how they blend sweet and savory and have that fresh pickle crunch... yum.
Quick Honey Pickles
2-3 cucumbers (or other veggies like carrots, tomatoes, green beans, etc)
1 tbsp Salt
2 cup Apple Cider Vinegar
2 cups Water
½ cup Honey
2-3 Garlic cloves
You will also need: 2-3 glass canning jars (depending on size)
Slice the cucumbers how you like them, if using additional veggies slice/ cut them as well so they will fit in the jars and be a good size to eat easily. Salt the pickles and toss with your hands, set aside. Whisk vinegar, water, and honey together to make a pickle brine. Next put the cucumbers in glass jar(s) and add some fresh dill, a lime slice and garlic clove to each jar. Pour brine in jars to fill enough to cover the cucumbers completely. Seal with a lid and allow to pickle for 24hrs in the refrigerator before serving. These pickles will keep for a week or two in the refrigerator.