Tried 'n' True: Use fresh cucumbers from the garden in this recipe

By Jackie Lindley
The Tribune-Star

July 29, 2007 06:36 pm

— This is another recipe from Alice Kemp, former pastor’s wife at Brick Methodist Church in West Union, Ill. When we get so much from our gardens this time of year, we need a recipe to use up the bounty. This week, we are using cucumbers and green peppers. Next week, another version of pickles. I have tried 12-day pickles, nine-day pickles, etc. They are never crisp. But when I make these easy pickles, they are crispy. They are so good. Just keep them in the refrigerator.
Ice Box Cucumber Pickles
6 sliced cucumbers
2 sliced green peppers
1/2 to3/4 cup salt (adjust to preference)
1/2 cup cold vinegar
1/4 cup sugar
• Sprinkle salt over cucumbers and peppers.
• Pour boiling water over all to cover.
• Let stand for 20 minutes.
• Squeeze water out with hands.
• Pack alternating layers of mixture with onions in quart jars.
• Mix vinegar and sugar.
• Pour over mixture and let stand in refrigerator at least 12 hours or until crisp.
Keeps well.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.

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