Small Family Farm CSA

We Dig Vegetables


Organic Food Community Supported Agriculture Small Family CSA

Small Family CSA Farm

Great food from people you know.

S 2958 W. Salem Ridge Road
La Farge, Wisconsin  54639

Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer

Search Our Recipes!

Search Our Site

This recipe came from the Asparagus to Zucchini Cookbook.


6 cups thinly sliced cucumbers

2 cups thinly sliced onions

3/4 cup honey

1 cup lemon juice

1/2 teaspoon kelp powder

1/2 teaspoon mustard seed

1/2 teaspoon celery seed

1/2 teaspoon ground turmeric

1/2 teaspoon ground cloves


Place cucumbers and onions in a large glass bowl.  Combine remaining ingredients in a saucepan and bring to a boil.  Cook and stir until honey is dissolved.  Pour hot liquid over cucumbers and onions, toss well, and let cool.  The cucumbers will give off some of their juices; keep them submerged in the liquid while they cool.  Transfer pickles to 3 pint jars, cover tightly, and refrigerate for at least 24 hours before serving.  They will keep for a week or so.  Makes 3 pints.