Cooking in the refrigerator

marinated cukes

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.

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