Overnight Bread and Butter Pickles
7 to 8 pickling cucumbers 1 onion, chopped 1 red pepper, chopped 1 T. kosher salt 2 t. celery seed 1/2 cup honey 1/2 cup white vinegar
If cucumbers have been waxed, peel them. Otherwise, scrub them well and slice thinly. In a large bowl, stir together cucumbers, onion, red pepper, salt and celery seed until well combined. Let stand one 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. Makes 4 cups. Source: Unknown