I found this recipe long ago in a newspaper. It has become a family favorite.
Sweet and vinegary tart, a perfect way to use the cucumbers coming in from the garden…..with no cooking!
Ice Box Pickles
7 cups unpared, sliced cucumbers
1 cup sliced onion
1 rounded tablespoon of salt
2 cups sugar
1 cup vinegar
1 teaspoon celery seed
Sprinkle salt over the cucumbers and onions. Let set for an hour or more, stirring occasionally. Do not drain.
Mix the sugar, vinegar, and celery seed and pour over the pickles. Let stand a while, stirring from time to time. Put in jars, bowls, or plastic containers. Store in the refrigerator.
Pickles will be ready to eat in a day or two.
Enjoy!
Post by Eileen Patterson of Goofingoff etsy, Goofingoff Artfire, MissEileen, and MetalWoodsnWater.etsy/ metalwoodsnwater.artfire.com.
I've never tried making these before, but I just might now! How long will they keep in the fridge? I suppose one could make a smaller recipe...
ReplyDeleteOooo! I think I might try making these this summer! They sound so yummy & so easy!
ReplyDeleteThey keep a while, about 3 to 4 months. After that the pickles get soft but still taste good. The onions are the best.
ReplyDelete