These icebox pickles are 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.
Ingredients
- 6 unpeeleds cucumbers , sliced
- 2 onions , sliced
- 2 large green bell peppers , chopped
- 2 reds bell peppers , chopped
- 0.33 cups salt
- 2 trayss ice cubes
- 5 cups white sugar
- 3 cups white vinegar
- 2 teaspoons mustard seeds
- 1.5 teaspoons celery seeds
Instructions
-
1
Combine cucumbers, onions, bell peppers, and salt in a large container; cover with ice cubes. Let stand at room temperature for 3 hours. Drain off brine and squeeze out excess moisture.
-
2
Stir sugar, vinegar, mustard seeds, and celery seeds together in a large 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 store in the refrigerator.
Nutrition Facts
Per serving
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