Melba's Swap Shop: Don't squash the cucumbers

June 19 Melba's Swap Shop
Modified: June 18, 2013 at 4:23 pm •  Published: June 19, 2013



DEAR MELBA: You shared a squash recipe, so I decided to tell you my squash story. Recently, I noticed some good-looking zucchini squash in the store and bought four. I washed, peeled, chopped them and put them in a pan to cook.

My son came in and asked what I was cooking. I said, “I'm cooking some zucchini squash.” He said, “Well, it smells like cucumbers.”

Yes, I was cooking cucumbers! I'm not signing my name, because I wouldn't want readers to read it and say, “Who would do such a thing?”


DEAR NO NAME: Next time you shop, choose cucumbers purposely, and make Refrigerator Pickles. This recipe was shared by Dave Farrington, Midwest City.


8 cups sliced cucumbers

1 cup diced bell peppers

1 cup chopped celery

1 cup sliced onions

1 jar (4 ounces) pimientos, drained

2 tablespoons salt

2 cups sugar

1 cup white vinegar

1 teaspoon celery seed

1/2 teaspoon mustard seed

In large bowl, combine cucumbers, peppers, celery, onions and pimientos. Sprinkle with salt and let stand 3 hours.

In medium mixing bowl, mix sugar, vinegar, celery seed and mustard seed. Drain vegetable mixture and add sugar-vinegar mixture. Stir well. Pour into container, cover and refrigerate. Makes 1 gallon.


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