Lemon Fresh Refrigerator Pickles
Ingredients:
- 3 large green cucumbers or 6 zucchini squash, unpeeled
- 1 medium green pepper, minced or sliced
- 1 medium onion, minced or sliced
- 1 T. sea salt
- 2 tsp. celery seed
- 1/4 c. raw honey
- 1/2 c. fresh-squeezed lemon juice
- 1 lemon, thinly sliced into half cartwheels
Cut unpeeled cucumbers or squash into slices about 1/16 inch thick. Combine with green pepper, onion, salt and celery seed in a large bowl, mixing gently; let stand at room
temperature 1 hour.
Combine honey and lemon juice; stir to dissolve honey. Pour over vegetables.
Add lemon slices, stirring to blend; cover and refrigerate 24 hours.
Note: These pickles will keep 3 weeks when stored, uncovered, in the refrigerator.
(Recipes and Serving Suggestions Provided by Central Coast Ag Network Members in Action)