Overnight Pickles

3 large cucumbers, about 1 1/2 inches in diameter or 7 or 8 small cucumbers
1 medium onion, chopped
1 sweet red or green pepper, stemmed, seeded, and chopped
1 Tbsp. kosher salt or other noniodized salt
2 teas. Celery seed
1/2 cup honey
1/2 cup distilled white vinegar

If cukes have been waxed, peel them. Otherwise, scrub them well
and slice thinly. In a large bowl, stir together cucumbers, onion,
pepper, salt, and celery seed until well combined. Let stand 1
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.

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Preserves