Recipe: Ice Box Pickles & Pickle Relish

Here's the recipe for the pickles we made on Labor Day. I got the basic recipe from cooks.com but modified it a bit.

Recipe:

In a large bowl that has a snug fitting top (for later!), mix the following syrup until the sugar is dissolved:

• 1 cup distilled or apple cider vinegar
• 2 cups sugar
• 1 tablespoon celery seed
• 1 tablespoon pickling salt

Then add:

• 2 cups onion (sliced or chopped)
• 7 cups cucumber (thinly sliced - a mandolin works great)

Put top tightly on bowl and let sit for 24+ hours, stirring from time to time. I refrigerated it in between stirrings. Transfer to canning jars (or whatever you choose), label with contents and date, and store in fridge. Should keep for several months.

Alternatives: Add to taste: dill leaves/weed, mustard seed, or a pickling spice mix you can pick up in a store.

How to Eat:

We like pickles on our sandwiches, burgers, or sometimes just hanging out on our picnic plate. A good dose of fresh garden in the dead of winter.

Alternative: Ice Box Pickle Relish

To make relish,

1. Make the syrup the same as above
2. Add finely chopped onion and cucumber
3. Add 2 tablespoons of minced garlic
4. Add 2 tablespoons of mustard seed and 1 teaspoon turmeric powder
5. Add 2 tablespoons of minced green and/or red pepper
6. Stir and store as above. Yummy for hot dogs and potato salad.

Let us know how yours turns out, and what spices you used.

Vikki www.newviewgroupllc.com