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Ice Box Pickles

From ALFN Local Food Club

<p>This is quick, easy, so crunchy &amp; delish. I found it in June 2014 issue of Southern Living Magazine and tweaked it a bit.</p>
Source: Southern Living Magazine (Entered by Lana Wiedower)
Serves: 4 quarts or estimated 20 servings

2 1/2 cup sugar
2 cups apple cider vinegar
1/4 cup pickling salt or kosher salt
1/2 tsp ground turmeric
1 Tbls lime or lemon juice
2 Tbls fresh chopped lemon balm
12 each medium cucumbers sliced
1 each large sweet onion sliced

Step by Step Instructions
  1. 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. 2. Alternate cucumber and onion slices in 4 quart mason jar or glass container with tight lid. Add Lemon balm and lime juice.
  3. 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.)
  4. 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.