Home­town Hon­ey Pickles

Cajun Aces, Season 2


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  • 4 Kirby cucumbers, half cut into rounds and half cut into spears
  • ½ medium Vidalia onion, sliced into half moons
  • 1 banana pepper, sliced on the bias
  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • 1 cup honey
  • 1 tbsp Kosher salt
  • 4 cloves garlic, sliced
  • 1 tsp mustard seeds
  • 1 tsp whole black peppercorns
  • 1 pinch chili flakes
  • 2 bay leaves
  • ⅛ tsp ground turmeric


  • Add the cucumbers, onion, and banana peppers to a clean glass quart jar.
  • Add the vinegars, honey, salt, garlic, mustard seeds, peppercorns, turmeric, chile flakes, and bay leaves to a saucepan and bring to a boil, stirring to dissolve the honey and the salt.
  • Carefully pour the brine over the pickles coming a half inch from the top. Let cool completely then cover with a lid and refrigerate. The pickles will be ready to eat in a few hours but taste best overnight. Will keep in the refrigerator for up to 1 month.

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Recipes, stories, and lagniappe from Chefs Cody and
 Sam Carroll of Food Network’s Cajun Aces.

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