Icebox Cucumber Pickles

Make these classic pickles from Fun, Food & Flowers the night before a picnic or barbecue for a sweet-tart side.

Yield:

Makes 3 qt.

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 10 Minutes

Ingredients

2 1/2 cups sugar
2 cups apple cider vinegar
1/4 cup canning-and-pickling salt
3/4 teaspoon celery seeds
3/4 teaspoon mustard seeds
1/2 teaspoon ground turmeric
12 medium cucumbers, cut into 1/4-inch slices
1 large sweet onion, cut into 1/8-inch slices

Preparation

1. Cook first 6 ingredients in a large saucepan over high heat, stirring occasionally, about 3 minutes or until mixture is hot and sugar dissolves. (Do not boil.)

2. Place cucumbers and onions in a 4-qt. airtight plastic container. Pour hot vinegar mixture over cucumbers and onions. Cool 30 minutes. Serve immediately, or refrigerate in airtight container up to 2 weeks.

Note:

Fun, Food & Flowers, by the Thomasville Garden Club.

June 2014