Here's my favorite pickle:
OK, technically not really a pickle. How about Pickled Cucumber Salad? or how about simply Frozen Cucumbers which is this recipe's real name. Its from the TGYF Cookbook "Give Us This Day Our Daily Bread" compiled by the Tabor-Goessel Youth Group from the Goessel, KS area, copyright 1982. I sure wish I could find another copy of this cookbook because the pages are falling out of mine!
One year, my garden produce a lot of cucumbers so I made several batches of this recipe:
2 quarts cucumbers, thinly slilced
1 large onion, thinly sliced
2 Tablespoons salt
1 1/2 Cups sugar (can decrease this amount)
1/2 Cup white Vinegar
Prepare first 3 ingredients and refrigerate in a covered container for 24 hours. Drain.
Add sugar and vinegar. Let stand 24 hours in refrigerator again. Then put in freezer containers and freeze. These are simple and delicious.
Contributed by Ruth Woelk
My note: Be sure to rinse and drain off the salt after the first 24 hours. I also add 1 Tablespoon celery seed with the sugar and vinegar mixture.
This cucumber salad is great to serve all winter when fresh produce isn't as available.
Here are the 5 1/2 pickle dish blocks I've made so far. I finally got the points to come out more or less even but I'm not sure I like the fabrics I chose. My favorite is still the the one on the far left, top row.