Ice Box Pickles

Folks who know me know I like to goof off. After all, that's why my shop's name is GoofingOff. My goofing off includes the kitchen. I love to cook. One of my favorite things to do is restrict myself to using what's on hand, and that includes what's in the garden.
I love cucumbers but when the cukes come in there are just so many fresh cukes you can eat until you start feeling like you are growing bumps and turning green.
A long time ago I found this recipe in the newspaper for ice box pickles and thought I would give it a try. They are wonderful. They are easy to make, taste great, and don't need cooking. No hassles with the water bath or big canner and they are ready in a day. Love to make things that are easy but still get compliments.

Ice Box Pickles
2-3 large cucumbers, sliced
1 large onion, sliced
1 tablesppoon of salt
2 cups sugar
1 cup vinegar
1 teaspoon celery seed
Sprinkle salt over cucumers and onions. Let set for an hour or more, stirring occasionally. Do not drain.
Mix the sugar, vinegar, and celery seed and pour over cucumbers. Let stand for 6 hours or overnight. Strir occasionally to make sure all the cucumber slices are covered with brine. Put the pickles in jars or bowls and store in the refrigerator. They will be ready in about one day.
Try making up a batch for your next barbecue or get together.

Pickled Watermelon Rind

I'm so darned thrifty. I just hate to throw anything out that can be used.  Needless to say I was always intrigued with the thought of making something from watermelon rinds. After all, that's a lot of potential good eating going to the compost heap from just one good sized melon. I've looked at recipes for years and most call for large amounts of rind, pickling lime, and about 6 jars going to the canner. That's a lot of food and a lot of work. Not too crazy about that.
My problem is since it is just me and the hubby we usually don't eat a lot of watermelon at one sitting leaving me to think of a million and one ways to use watermelon before it goes bad. I did have a hankering for watermelon salsa and that left enough rind to make a jarful so I started scouring my cookbooks. Unfortunately to recipes I've found call for canning and I am just not in the mood to can. I know how but just don't want to. Besides, I'm only making 1 jar....a lot of work for one jar, so I came up with my own recipe. It's a bit like my Ice Box Pickles with a couple of differences. Here it is:

Pickled Watermelon Rind
You'll need about 2 cups of rind.
2 cups of sugar
1 cup distilled vinegar
1 cinnamon stick
4 or 5 whole cloves

To prepare the rind, cut the pink off leaving only the white...that's the rind. Pare the green off with a potatao peeler then cut the rind in 1 inch by 2 inch pieces. Place the rind in a saucepan and cover with water. Place the saucepan on the stove and bring to a boil. Let the rind cook at a medium boil for about 20 minutes. This step helps soften the rind. Drain the rind and set it aside.

While the rind is cooking, mix the vinegar and sugar; stir until the sugar is dissolved. Add cinnamon and cloves. Add the rind and stir carefully making sure all the rind is covered.
Place the rind in a jar or bowl and refrigerate.

That's it. The rind is refreshing and yummy, a great addition to a summer meal.

Etsy Blogger Carnival – My Favorite Summer Recipe

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.