Submitted by Chip Garrett, Emporia, Kan.


• 2 small pickling cucumbers

• 2 tart, firm apples

• 1 small red onion

• 1 cinnamon stick

• 1/2 C honey

• 1 Tbsp Kosher salt

• 1 C cider vinegar

• 1 C boiling water


Sterilize a quart canning jar by boiling it submerged in water for 10 minutes. Slice cucumbers, apples and onion about an 1/8-inch thick. Peeling the apples is optional. Bring vinegar, honey and salt to a boil until the salt dissolves. Remove from heat. Pack the quart jar with cinnamon stick and alternating layers of cucumbers, apples and onion. Cover with hot vinegar mix and fill the jar with boiling water. Remove air bubbles and top with more water. Cap jar and shake to mix the water and pickling solution. Store in refrigerator. The pickles will be ready in two to three days and will keep up to six weeks. This is an excellent pickle for hamburgers.


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