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This is my Grandma Vangie’s tried-and-true recipe for refrigerator pickles. This is an especially easy kind of pickle to make because you don’t need to worry about properly sealing any jars, and they keep for a very long time in the fridge. They are also an excellent way to use up some of the lovely cucumbers in your box!
SWEET REFRIGERATOR PICKLES
4 cups vinegar
4 cups sugar
8 teaspoons salt
2 teaspoons turmeric
2 teaspoons celery seed
2 teaspoons mustard seed
enough cucumber slices to fill a one gallon or 5-quart ice cream bucket
optional: onions and green peppers
Boil the sugar and vinegar. Let cool. Wash and slice enough cucumbers to mostly fill up your container. Add other ingredients to bucket of cucumbers. When the boiled mixture is cool pour over the cucumber slices and spices. Cover.
Put in fridge, stir/mix daily for 5 days. They are then ready for eating. Store covered in your fridge — keeps a long time (my Grandma says easily for many months).
This is from p. 208 of the Featherstone Farm CSA cookbook, “Tastes from Valley to Bluff”
Serves 6.
[note from Chris: I think it'd be fine to substitute green onions and garlic chives from our farm for this.]
2 medium zucchinis, thinly sliced
3 or 4 radishes, sliced
1/2 medium white onion, chopped
1/3 cup green peppers, coarsely diced
1 cup sliced cauliflower
1 medium tomato, cut into bite-sized pieces
3 to 4 sprigs parsley, diced
1 clove garlic, finely diced and crushed
Several leaves fresh basil, chopped
6 Tablespoons salad oil
1 to 2 Tablespoons lemon juice
2/3 cup sugar
2/3 cup vinegar
Salt and Pepper
Onion or Garlic powder
Seasoned Salt
Parmesan Cheese, grated
1. Toss the zucchini, radishes, onion, green peppers, cauliflower, tomato, parsley, garlic, and basil together in a bowl. Sprinkle with the salad oil and lemon juice.
2. Dissolve the sugar and vinegar in a saucepan over medium heat. Pour over the salad. Season to taste with salt, pepper, onion or garlic powders, seasoned salt, and grated Parmesan cheese.
3. Chill several hours before serving.
From CSA member Adina:
Don’t know what to do with too many lamb’s quarters? Quiche! Adina quiche (because I used no recipe really). Sorry all my recipes are sort of loose improv, but this is how I cook, by using instinct, rather than measuring tools.
Saute (add in this order) onion, red pepper, lamb’s quarters, kale, artichoke hearts (I used canned), black olives.
Add pepper, and herbs – I used Italian herbs and fresh oregano (from Chris 
)
I added no salt because the feta I used (below) was plenty salty.
Blend about 1/3 pound feta (or more, use your taste buds) and 4 eggs.
Pour over mixture of veggies.
I baked at 375 until done – meaning, about 20 minutes, till no more loosy-goosy egg.
I used no crust, and we were quite happy with it. But you can use a crust if you feel like it.
Enjoy. And feel free to play around with the veggies. We LOVED it!
