This section is a new feature for our market! It’s still in preview mode but we’d love to start collecting your recipes using local foods!
Back to Listings
Click here to go back to the recipe listings
Ice Box Pickles
Source: Southern Living Magazine (Entered by Lana Wiedower)
This is quick, easy, so crunchy & delish. I found it in June 2014 issue of Southern Living Magazine and tweaked it a bit.
Serves: 4 quarts or estimated 20 servings
Step by Step Instructions
- 1. Cook first 4 ingredients in large saucepan over high heat. Watch carefully and stir occasionally. When mixture starts to steam and sugar is dissolved remove from heat. Don't let it boil.
- 2. Alternate cucumber and onion slices in 4 quart mason jar or glass container with tight lid. Add Lemon balm and lime juice.
- 3. Pour hot vinegar mixture over cucumbers and onions. Cover and cool on counter 30 minutes. It's ready to serve or place in "icebox". Keeps in fridge for about 2 weeks. (They won't last that long.)
- Enjoy! You can play around with this as you like. Use your favorite herbs and spices. I reduce the sugar and add a dash or 2 of tabasco sauce.
Comments added by fellow market members.