Icebox Cucumbers
Source of Recipe
From "What Can I Bring?" by Elizabeth Heiskell
Recipe Introduction
"Daddy will eat anywhere. He is the only person I know that goes to eat lunch at the hospital. He isn't a doctor or in the medical field. He doesn't go because he is visiting someone, he goes because he figured out they have a really good pot roast on Tuesdays. When we were little, he would go eat lunch at the prison. The prison was behind the courthouse in the middle of Rosedale. Billy Joe was the sheriff, and his wife cooked for the prisoners. Well, Billy Joe's wife was a great cook. She always made extra, and Daddy took advantage of that. Her icebox cucumbers were just amazing. They were ice-cold, crisp, and the perfect balance of sweet and tart. Daddy never judges a book by its cover. He thinks ambiance is overrated, he is all about the food."
List of Ingredients
◦ 16 cups (1/4-inch-thick) sliced cucumbers (from 9 medium cucumbers)
◦ 1 large yellow onion, thinly sliced
◦ 2 tablespoons kosher salt
◦ 2 1/4 cups granulated sugar
◦ 2 cups apple cider vinegar
Recipe
Place the cucumber and onion slices in a large bowl; toss with the salt, and let stand about 2 hours.
Drain as much moisture from the mixture as possible. Fill four 1-quart jars three-fourths full with cucumber and onion slices.
Combine the sugar and vinegar in a medium saucepan over medium-high; cook, stirring constantly, until the sugar dissolves completely, about 5 minutes. Pour about 1 cup of the hot vinegar mixture over the cucumber and onion slices in each jar; cool about 30 minutes. Store the pickles, covered, in the refrigerator for up to 2 weeks.
Makes 12 cups
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