Icebox Pickles: No heat required!

No cooking required.

My last summer before college, I dated a fellow whose mother always had a bowl of what she called  "icebox pickles" in her refrigerator. She explained to me that it was perfect for summer because it required no heat, just mix and leave overnight in the fridge. Icebox Pickles take full advantage of a cucumber's natural crispiness and, as they're stored in the "icebox" (aka: the fridge), they're cool and refreshing in the heat of summer.

I'd never tasted anything like them before. I found my fork actually seeking out onions for the first time in my life; they were super-thin, just this side of raw, with a pickly-sweet crunch that perfectly complemented the cucumber.

This is a double batch, sliced super-thin with a mandolin, to give an idea of how much veg you need.
"Six medium cucumbers" is so very subjective!

A few years ago, I began trying to reproduce these unique pickles (with two unsuccessful attempts), when I found a recipe for "Marinated Pickles" on the recipe blog for my CSA, and suddenly I was in heaven. The recipe required no cooking, no heat -- cool and crunchy, all the way, so I adapted it to suit what I keep in my pantry/garden. Slice veggies thinly, toss it all together in a jar or bowl, and leave it in the fridge overnight. Easy, Fresh, Crisp. Summer!

Marinade (because it's technically not a brine if you don't boil it), before vigorous shaking.

The recipe is below, and calls for cucumbers and onions, but as you can see I added some green pepper and super-thin carrot. Use what you have.....

UPDATE, Summer 2018: After several years of experimentation, I have significantly reduced the amount of sugar from 1/4 cup to 1-1.5 TBSP. I kept cutting it and not finding a difference in flavor...until I went below 1 TBSP this year. Try this for yourself! See where your palate notices the change.

Click here for printable recipe.

Icebox Pickles, South of Sunnybrook

(adapted from Avalon Acres recipe blog)

6 medium cucumbers*, scored and thinly sliced

1 medium sweet onion, thinly sliced

1 cup white vinegar

¼ cup olive oil

1-1.5 TBSP sugar

1 tsp. salt

1 tsp. dried oregano

½ tsp. garlic powder

½ tsp. dried thyme

½ tsp ground mustard

¼ tsp. freshly-ground black pepper

Splash lemon juice

*other vegetables that work well include: grated/thinly sliced carrots, peppers and other kinds of onion. Use what you have. Experiment!

In a large bowl, combine vegetables. This is the kind of task suited to a mandolin if you have one, but a sharp knife also does the job just fine. 

In a jar with a tight-fitting lid (a mason jar is perfect), combine the remaining ingredients; cover and shake well. Pour over cucumber mixture; toss to coat. Cover and refrigerate for at least 4 hours, or preferably overnight. Serve with a slotted spoon. Will keep for a few weeks in the fridge, but mine rarely last that long.

Delicious as a side, on a sandwich, with pita/hummus, as a snack.