29 Days of Honey – Elul 5781 – Refrigerator Honey Pickles

I’ve challenged myself to post 29 honey recipes in the next month – BEFORE Rosh Hashana.

Not just your Bubbe’s honey cake. As a beekeeper and avid cook I can take you and your honey places you’ve never been before- culinarily speaking.

So let’s get buzzing.

We garden. Not seriously. But we are just spoiled enough to plant seasonal vegetables in small amounts, hope for the best, and then wonder what to do with so many aubergines when one of us can’t even eat them (they’re so pretty though – and those blossoms!).

 

Then there are the courgettes. Huge blossoms. Many blossoms. No veg. Why? Courgettes are gendered apparently and the male and female blossoms aren’t necessarily available simultaneously. Sigh

Ahh- but the cucumbers. They can be sneaky. One day the brittle, wind-blown vines seem barren and spent, yet the next day there are 5 fully mature cukes. And so – to pickles we shall go!

Pickles

Why?

Yes, there are more things to pickle than cucumbers. There are also lots of ways to pickle things. I’m not so patient and have found refrigerator methods save a lot of hassle and get me a faster pickle (or is it pickle faster?). And the best thing is- honey is a tool in pickling.

How does honey work in pickles?

One of the primary bits of science in most types of pickling involves breaking down the cell walls of your veg with salt and/or sugar to let the flavoured briny goodness in. Honey works the same way AND adds subtle flavour beyond just that hint of sweet.

Refrigerator Honey Pickles – 3 ways

I’m including 3 recipes here. Basically because I couldn’t decide which to share. Also pardon my measurements. Big stuff is metric, but the little stuff is easier with teaspoon/tablespoon.

What you’ll need:

Hardware-

Space in your refrigerator

VERY CLEAN Glass or plastic jars with tight fitting lids – at least 3

A stirring tool and/or chopstick

Bread-and-Butter Honey Pickles – Refrigerator method

 (don’t be alarmed, no gluten, no dairy)

3-4 cucumbers

¼ onion- any colour will do

¼ red bell pepper

1-4 crushed garlic cloves

250g honey

120 ml white vinegar

15 ml water

2 tsp kosher salt

2 tsp mustard seeds

1-2 tsp coriander seeds

¼ tsp turmeric

1/8 tsp celery seed

1. Slice your cukes into coins and toss together with the onion, garlic, and bell pepper
2. Pack into the jars
3. Combine the remaining ingredients – the wet and spicy things – in another jar and shake until the salt is dissolved
4. Pour this concoction over the cuke combo in the other jars
   1. They do not need to be completely covered in the brine, water will be released (remember that science part)
5. Shake up the jars (yes, put the lids on first) and refrigerate

These are tasty after one day, but let them sit for 3-5 for best flavour.

 

Spicy Honey Pickles – Refrigerator method

You get to decide how spicy. You can also add some crushed red pepper flakes.

3-4 cucumbers

2-5 cloves of crushed garlic (not minced)

8-10 sprigs of fresh dill

3 sliced fresh peppers (that’s the spicy part, so you decide)

2-3 tsp coriander seeds

30g honey

4 tsp kosher salt

160 ml white vinegar

240 ml water

1. Slice the cukes into your preferred shape. The thicker the cut, the crunchier the pickle.
2. Divide the garlic, dill, and cukes evenly between your jars. Cram them in tightly
3. Combine the remaining ingredients – the wet and spicy things – in another jar and shake until the salt is dissolved
4. Pour this concoction over the cuke combo in the other jars
   1. This is where a chopstick can come in handy to get everything into the nooks and crannies
5. Shake up the jars (yes, put the lids on first) and refrigerate

Try and wait at least a day before sampling. If you can’t wait, your secret’s safe with me.

Honey Dill Pickles – Refrigerator method

These are kind-of spicy too. If you don’t care for that edge, use less of the spicy stuff.

3-4 cucumbers

16 sprigs of fresh dill

1-2 tsp peppercorns – we like multicoloured

1tsp red pepper flakes

1tsp kosher salt

180 ml white vinegar

360 ml water

30g honey

1. Slice the cukes into your preferred shape. The thicker the cut, the crunchier the pickle.
2. Divide the cukes, peppercorns, and dill evenly between your jars
3. Combine the remaining ingredients – the wet and spicy things – in another jar and shake until the salt is dissolved
4. Pour this concoction over the cuke combo in the other jars
5. Shake up the jars (yes, put the lids on first) and refrigerate

 

If you’ve made it here, you’re in luck. It’s the secret to keeping your pickles crunchy. You are sworn to secrecy – don’t tell ANYONE. A fresh grape leaf in your pickle jar. Just park it at the bottom. That’s it.