Recipe#3344

Title: 24 Hour Pickle

From: "Tracy Riggs" ravinwulf@my-dejanews.com 
 Newsgroups: rec.food.recipes 
 Subject: Overnight Success Pickles 
 Date: 22 Jul 1998 08:45:21 -0600 
 Message-ID: FCNJMMPALCAAFAAA@my-dejanews.com 

3 large cucumbers, about 1 1/2 inches in diameter or 7 or 8 small cucumbers 
 1 medium onion, chopped 
 1 sweet red or green pepper, stemmed, seeded, and chopped 
 1 Tbsp. kosher salt or other noniodized salt 
 2 teas. celery seed 
 1/2 cup honey 
 1/2 cup distilled white vinegar 
 If cukes have been waxed, peel them.  Otherwise, scrub them well
 and slice thinly.  In a large bowl, stir together cucumbers, onion,
 pepper, salt, and celery seed until well combined.  Let stand 1
 hour.  Thoroughly mix honey and vinegar.  Pour over pickles and
 stir to blend.  Place in a covered glass container and refrigerate.
 Pickles are ready to eat in 24 hours.