Honeyed Bread-and-Butter Pickles

1 pound cucumbers

1/2 medium onion (around 1/3 pound)

5 teaspoons kosher salt, divided

1 teaspoon celery seeds

2 cups cider vinegar

1/2 cup water

1/4 cup honey

1 teaspoon mustard powder

1 cinnamon stick

Slice cucumbers into 1/4 inch rounds. Thinly slice onion into half-circles. Put the customers and onions in a medium bowl and sprinkle with 4 teaspoons salt. Cover with later of ice cubes and refrigerate for 8 hours or overnight. 

Pick out any unmelted ice, drain well, and rinse under cold running water. Toss with celery seeds. Priest a quart jar in canning pot with boiling water.

Combine the vinegar, water, honey, mustard powder, cinnamon stick, and remaining 1 tsp salt in a medium pot. Bring to a boil. 

Pack the cucumbers and onions into quart jar. Ladle the hot vinegar mixture into the jar, leaving 1/2 inch headspace. Unless processing/pasteurizing, wait until jar has chilled to room temperature, then put in fridge. Wait at least 1 day, and ideally 3 days to allow flavor to develop before eating.

Applesauce Spice Coffee Cake

2 1/2 cups flour

1 cup packed light brown sugar

1 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

1/4 tsp ground cloves

1 1/2 tsp baking soda

1/2 tsp kosher salt

1 cup Granny Smith applesauce

1/2 cup vegetable oil

1/2 cup water

1/2 cup chopped walnuts

1/2 cup chocolate chips

Preheat oven to 350°F. Grease bottom and sides of 9 inch square cake pan.

Combine flour, brown sugar, spices, baking soda and salt in medium bowl. Add applesauce, vegetable oil, and water until the dry ingredients are just moistened. Fold in nuts and chocolate chips. Spread batter in prepared pan.

Bake until toothpick inserted in center comes out clean, 45-55 minutes. Let chill on site rack at least 15 minutes before serving.