Lemon-Fresh 
Refrigerator Pickles

 
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3 large green cucumbers or 6 zucchini squash, unpeeled (peel if not organic)
1 medium green pepper, minced or sliced 
1 medium onion, minced or sliced
1 Tbl 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

- by Sue Harris, adapted from Canning, Pickling and Preserving by Johna Blinn


Preparation by Sue Harris
Photograph by Michelle Reeves