Snack

Honey Pickles

Servings 4
Jars of honey pickled red onion, radishes, beans and beets.

Overview

These honey and vinegar quick pickles are surprisingly easy. You can make about a million variations just by changing what’s in the jars. They also are a beautiful addition to a cheese or charcuterie board.

Instructions

1. Wash Up!

2. Prep the veggies: Pack the radishes, ginger, and turmeric in one of the jars. Pack the onion, thyme, and peppercorns in a separate jar. Pack the green beans and dill in a third jar. Bring a medium saucepan of water to a boil. Add the sliced beets and cook for 2 minutes. Plunge the beets in an ice water bath to stop cooking. Drain the beets, pat them dry, and pack them in a fourth jar with the garlic and rosemary.

3. Make the brine: Combine the water, vinegar, salt, and honey in a medium saucepan over medium-high heat. Bring to a boil and simmer until the salt has dissolved. Remove from the heat and pour directly over the vegetables in the prepared jars, making sure that the brine covers the vegetable completely. Cover with the lids and seal. Let come to room temperature and then refrigerate for at least 4 hours.

To Serve: Arrange the pickles on a cheeseboard or charcuterie board.

Pro Tip: Experiment here. There are no wrong combos. Let the Farmers’ Market be your muse.

Table Talk: Is there a type of vegetable you don’t like except if its pickled? How about vice versa?

#savethebees

Ingredients

  • 1 bunch radishes, trimmed and thinly sliced
  • 1 (1-inch) piece fresh ginger, peeled and sliced
  • 1 teaspoon ground turmeric
  • ½ large red onion, thinly sliced
  • 6 sprigs fresh thyme
  • 1 tablespoon whole black peppercorns
  • 15 to 20 thin green beans
  • ¼ cup fresh dill
  • 2 small beets, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 4 sprigs fresh rosemary
  • 2 cups water
  • 2 cups distilled white vinegar
  • 4 teaspoons kosher salt
  • 2 teaspoons Savannah Bee Company Honey 

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