Print: Icebox Pickles

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.

Prep

18 min

Cook

26 min

Servings

Difficulty

Hard

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/icebox-pickles