Pickles, 1 of 10
Several asked for the pickle recipe mentioned yesterday. I'm guessing this is very old, as the name is Ice Box Pickles, not refrigerator.
ICE BOX PICKLES
7 pounds (approximately) pickling size cucumbers w/skins on
3 large Vidalia onions
4 C. sugar
4 C. cider vinegar
1/4 C. uniodized salt
1 T. turmeric
1 1/2 T. mustard seed
1 1/2 T. celery seeds
Wash and slice cukes and onions in a food processor. Layer and pack down mixture in quart or pint canning jars. Heat remaining ingredients and bring to a boil. Stir and be sure sugar is dissolved. Pour liquid over cukes/onions in jar, filling to the top. This step is easiest with a wide-mouth funnel. Cap jars.
Cool. Refrigerate and marinate for two weeks, inverting jars several times every few days to mix ingredients.
Pickles are good for six months in the refrigerator. Enjoy!
Note: Ten pounds of cukes made 10 quarts of pickles. We needed an additional 1/2 recipe of the brine in order to fill all the jars.