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Ice Box Pickles
From ALFN Local Food Club
<p>This is quick, easy, so crunchy & 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
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.
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