NELDA'S 1982 ICE BOX PICKLES

Nelda is on my mind as Mike, her husband, is having health problems. Thinking about Nelda and Mike reminds me of all the summer vacations I have spent at their home in Maine. They have always been so good to me and I value all the time they've spent with me showing me the wonders of Maine and sharing the wonderful food found there.

I kid Nelda that they run a bed and breakfast, lunch and dinner inn. Frequently for lunch Nelda will bring out a jar of these pickles from the refrigerator. This is a scrumptious pickle which requires no processing in a hot water bath and it keeps well for a week or two in the refrigerator, if the pickles aren’t eaten well before then.

Tom says, "These are the best pickles I have ever had!!"

The cute little pickle cucumbers are now available in the Farmer’s Markets and they are so much fun to use. This is a must try recipe even if you are not crazy about pickles like me.

NELDA'S 1982 ICE BOX PICKLES
3 large cucumbers, sliced, Nelda uses 5 to 6 fairly small pickling cucumbers (stem end removed)
1 green pepper, chopped
1 onion, chopped
1 T plain salt, not iodized
2 t whole celery seed
3/4 c sugar
1/2 c white vinegar

Ingredients.

Mix together the cukes, green pepper, onion, salt and celery seed in a medium sized bowl; let stand 1 hour. Combine the sugar and white vinegar; pour over cucumber mixture and stir. Put into a jar or refrigerator container. Cover and refrigerate for 24 hours before serving. Keep refrigerated for up to 2 weeks.

Slice pickles with knife or mandolin.  We have a cheap little mandolin which works well for slicing.

Chop onion and green pepper.

Put sliced pickles in a bowl.

Add salt, non-iodized, green pepper and onions.

Add whole celery seed and let set for 1 hour.

After and hour, add sugar to vinegar.

Pour sugar/vinegar mixture over pickle mixture.  Stir to combine.

Ladle mixture into a jar or refrigerator container.  Cover and refrigerate for 24 hours before serving.  Enjoy!