My friend Norma sent in this recipe for refrigerator pickles – sounds delicious. The last recipe I used called for olive oil which wasn’t such a good choice since it gets gloppy at low temperatures. I like this recipe better since it calls for no oil at all.
I made a batch to take on our canoe weekend – they are cooking in the fridge while I go about other business. They should be ready by supper time when we arrive at Bear Creek. My squash is on a sabatical, but I couldn’t toss any in this batch. But next time, for sure.u
I find these are delicious on a Ritz, but then, what isn’t!
Refrigerator Pickles a la Norma Atkins
3 cups peeled & sliced cucumbers
3 cups peeled & slices yellow summer squash
2 cups chopped sweet onions
1 1/2 cups white vinegar
1 cup of sugar
1/2 t. salt
1/2 t. celery seed
1/2 t. mustard seed
Place cumbers, squash & onions in a large bowl, set aside. In a small saucepan, combine the remaining ingredients;
bring to boil. Cook & stir just until the sugar is dissolved. Pour over cucumber mixture, cool.
Cover tightly & refrigerate for 24-48 hours. Serve with a slotted spoon. Yeild: 6 cups
1/4 cup equals 43 calories.
I made a recipe yesterday, can’t wait to try.