Honey Minted Refrigerator Pickles – Astor Apiaries

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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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