Icy Cold-Still Slushy-Freezer Pickles are the best "Its too hot to eat" food I can think of.
Follow this easy recipe to be COOLER than a Cucumber.
(I'm serious, this is the easiest home production recipe ever. Even those of you that don't cook can do this. For real. )
To the side you will see that you need Cucumbers (regular old cucumbers, the kind you put on salad, NOT pickling cucumbers!), an Onion, and a food processor. Don't have a food processor? Get our your knife sister. The food processor means you're done making pickles in about 5 minutes time, instead of 40 minutes time, but this shouldn't stop you. Who ever heard of putting up pickles in less than an hour to start with? Huh? No excuses.
What's not pictured is the vinegar and sugar. I did picture the celery seed. Don't skip the celery seed, its not the same without it.
Get your cucumbers and onion sliced up. Put them in a VERY LARGE bowl. Weren't they kind to look pretty for me all by themselves? This is how they dumped out of the food processor, no joke, no high-tech food arranging done here, they just naturally wanted to look pretty so you would say "ooh, I MUST try those!".
Mix vinegar and sugar, 2 parts sugar to one part vinegar. (for this big batch I used 4 cups sugar, 2 cups vinegar) add salt and celery seed to taste (for this batch I used 2 t kosher salt, and 1 t celery seed). Combine, and toss with your cucumbers and onions. Let marinate over night.
Portion into plastic bags, seal tightly. Place in freezer, let freeze for two weeks. (I'll admit to taking them out before two weeks is up and they taste delicious!)
When ready to eat, take bag out of freezer, let thaw, enjoy!
I personally think they are best when the liquid is still a little slushy. Perfect for those 100+ degree summer days.