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HOT HONEY PICKLES
~1 ½ lbs pickling cucumbers, sliced into rounds or spears
2 cups water
2 cups white vinegar
1 ½ tbsp salt
¼-½ cup hot honey (depends on your preference for spice/sweetness)
4 cloves smashed garlic
1 tsp fresh ginger, grated
2 tsp whole mustard seed
2 tsp whole peppercorns
⅓ cup fresh dill
Optional: ½-1 tsp red pepper flakes for extra spicy pickles
Add the water, vinegar, salt and honey to a small saucepan over medium heat. Bring to a simmer, stirring until the honey dissolves. Remove from heat and let cool.
Add all other ingredients to a large jar (or two). Once the brine has cooled, pour it into the jars, making sure to fully cover the cucumbers. You can set a small glass bowl or jar on top of the cucumbers to keep them submerged if needed.
Seal in an airtight container and refrigerate. They’ll last for several weeks. Enjoy!