Icebox Pickles recipe

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Ingredients

6 unpeeled cucumbers, sliced
2 onions, sliced
2 large green bell peppers, chopped
2 red bell peppers, chopped
⅓ cup salt
2 trays ice cubes
5 cups white sugar
3 cups white vinegar
2 teaspoons mustard seeds
1 ½ teaspoons celery seeds

Nutrition Info

187.8 calories
carbohydrate: 47.4 g
cholesterol: : -
fat: 0.3 g
fiber: 1.2 g
protein: 1 g
saturatedFat: 0.1 g
servingSize: -
sodium: 4 mg
sugar: 44.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cucumbers, onions, green bell peppers, red bell peppers, and salt in a large container. Cover with ice cubes. Let stand for 3 hours. Drain off brine and squeeze out excess moisture.

  2. Mix sugar, vinegar, mustard seeds, and celery seeds in a saucepan. Bring to a boil, cook for 3 minutes. Pour over cucumber mixture. Let cool, about 30 minutes.

  3. Divide cucumber mixture among jars. Cover with lids and refrigerate.

Recipe Yield

1 gallon

Recipe Note

This is a wonderful sweet pickle recipe I got from my mother, who got it from a relative, who got it from a relative, and so on. It is very easy, a little time-consuming, delicious, and makes a lot of pickles. The recipe says to put them in jars, but I just store them in a clean gallon-sized ice cream bucket. Will keep in the refrigerator for up to a year.

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