Pickle Quickies

Marcia McCance


Mom cut this daily Heloise article out of the Canton Repository. I don't know the date but I remember her trying this one and talking about it. I remember reading the clipping, too. I also remember her raving about the results and making them again, and again, for some time, until she got tired of them. I don't recall eating them myself... Maybe because Mom was hiding them and eating them all on her own! LOL


★★★★★ 3 votes



How to Make Pickle Quickies


  1. Peel and thinly slice one cucumber (and one onion, if desired.)
  2. Sprinkle with salt and let stand for 3 hours, then pour off the liquid.
  3. Heat leftover pickle juice to boiling point and add cucumber and onions. Heat through but do not boil
  4. Pack in leftover pickle jar and store in refrigerator.
  5. Yield: approximately one and one-half pints of pickle "quickies."
  6. NOTE: Bits of pickled onion and second time leftover juice add zip to macaroni, potato, and mixed green salads. Laura J. Leonard
  7. NOTE FROM HELOISE II: Laura, you're a sweetie. I tried this, except I didn't boil the pickle juice and cucumbers, just poured the juice in a jar. Boy, were they good! The only suggestion I might make is to rinse and drain the cucumbers so they won't be too salty. OUTSTANDING!

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About Pickle Quickies

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom

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