Honey Minted Refrigerator Pickles – Astor Apiaries

Honey Minted Refrigerator Pickles

Fresh cucumbers and mint are in abundance in many gardens during this time of year, so why not make some refreshing, mildly sweet pickles with a twist. These honey minted cucumbers are wonderful on their own, but would also taste great on burgers, sandwiches, and salads. Cucumbers provide skin-friendly minerals such as magnesium, silicon, and potassium, as well as hydrates and flushes out toxins. Mint and red onion are anti-inflammatories, and one of the many health benefits of apple cider vinegar is its natural antibiotic properties that improve skin, digestive and immunity health. 
Recipe by Rachel Sardina


  • 3-4 Kirby cucumbers, washed
  • 1/2 red onion
  • 2-3 sprigs mint 
  • 1 1/2 cups raw apple cider vinegar
  • 1/2 cup water
  • 1/4 cup honey
  • 1 tbsp peppercorns
  • 1 tbsp kosher salt
  • 2 jars with lids (12-16 oz each)


  • Thinly slice cucumbers and onion, and split evenly to arrange in jars. Place a sprig of mint (7-10 leaves) in each jar.
  • Combine vinegar, water, salt, peppercorns, and honey in a saucepan over medium heat. Bring to a boil and turn off heat, whisking gently until honey is combined. 
  • Carefully pour hot pickling liquid into jars, 1/4 inch from the top. Cover tightly and refrigerate at least 2-3 days. If stored properly, pickles will keep up to 2 months in the refrigerator.

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