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Quick-Fix Southern
by Rebecca Lang

Icebox pickles got their name for a good reason. They have to be stored in the refrigerator. This recipe is much faster than others because the pickles aren't canned or processed.
chilling time: 2 hours
makes 4 cups


· 2 cups white vinegar
· 1 cup sugar
· 2 dried bay leaves
· 1 teaspoon salt
· 1 teaspoon whole black peppercorns
· 1 (1-pound) hothouse cucumber (usually sold in shrink-wrap)
· 1/2 medium white onion, thinly sliced Into quarter rounds (about 1 cup slices)


Bring the vinegar, sugar, bay leaves, salt, and peppercorns to a boil in a medium saucepan, about 5 minutes. Remove from the heat.

Meanwhile, cut the cucumber into 1/8-inch-thick slices. You should have about 3½ cups of cucumber slices.

Divide the cucumber and onion slices between 2 (16-ounce) jars. Carefully pour the vinegar mixture over the cucumbers and onions to fill the jars. Screw the lids on the jars and chill for 2 hours before serving.

Pickles will keep in the refrigerator for 1 week.

TIP:  Placing a wet paper towel under a cutting board will keep it from sliding around.

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