Sweet and Sour Refrigerator Pickles

Make 6 pints.

Ingredients:

• 10 c Persian cucumbers, scrubbed clean, thinly sliced (1/4 inch)
• 5 c apple cider vinegar
• 1 1/2 honey
• 1 Tbsp celery seed
• 1 Tbsp mustard seed
• 1 Tbsp sea salt

Directions:

1. Using 6 sterilized pint sized canning jars, fill them tightly with the cucumber slices.
2. In a medium saucepan over medium heat, stir the cider vinegar, honey, celery seed, mustard seed, and salt. Bring to boiling.
3. Simmer 5 minutes. Pour hot liquid over the cucumbers in the jars, filling to 1/2 inch from top.
4. Wipe rims with clean towel, and place clean canning lids and rings on them. Allow to cool to room temperature.
5. Place in refrigerator and use within 2 months.