Lois Lee's Icebox Pickles
Prep time:
Cook time:
Total time:
Yield: Makes about 3 cups
Foods consultant and cooking teacher, Lois Lee, explains this was a favorite summer recipe of her mother's, a superb cook. You won't need sterilized jars or much time for these pickles, but they must be stored in the refrigerator and eaten in about five days.
Categories:
Ingredients
- 4 cups thinly sliced small cucumbers (finger length ones)
- 1 cup thinly sliced onions
- 2 tablespoons salt
- 1-1/4 cup vinegar
- 1-1/4 cup sugar
- 1/8 teaspoon ground cloves
- 1/4 teaspoon turmeric
- 1/4 teaspoon celery seeds
- 1 teaspoon mustard seeds
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Instructions
Pickles:- 1. Place in a bowl with 2 trays of ice cubes. Let stand 3 hours.
- 2. Bring syrup ingredients to a boil.
- 3. Drain cukes and onions and add to syrup.
- 4. Heat just to boiling.
- 5. Cover and chill. Keep in refrigerator.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
