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