OLD-FASHIONED ICEBOX PICKLES
Makes about 1 quart.
Keeps refrigerated for 3 months.
Cucumbers:
4 c. thinly sliced small cucumbers (finger-length) or other vegetables
1 c. thinly sliced onions
21/2 tbsp. salt
Brine:
12/3 c. white vinegar
12/3 c. sugar
8 whole cloves
15 black peppercorns, bruised
1/4tsp. ground turmeric
12 whole allspice, crushed
1 tsp. mustard seeds
1 tsp. coriander seeds
Directions
In a glass or stainless bowl, combine the cucumbers, onions and salt with an equal amount of ice cubes (4 to 5 cups). Let stand 3 to 4 hours in the refrigerator or at room temperature. Before using the vegetables, drain them thoroughly and pick out any remaining ice cubes.
In a 4-quart saucepan, combine all the brine ingredients over medium-high heat. Boil the brine for 1 minute. Add the drained vegetables. Heat the brine again just to boiling, remove the pan from the heat, and pack the vegetables and brine into clean jars. Cover them and keep them chilled in the refrigerator until ready to serve.