Buryl's Ice Box Pickles


This recipe was given to me by a good friend and neighbor 30 years ago. Buryl has been gone for 25 years, but this recipe lives on.

Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
3 hrs
Total Time:
3 hrs 20 mins
2 quarts pickles


  • 16 cups sliced cucumbers

  • 1 onion, sliced

  • 2 tablespoons salt

  • 1 ½ cups white sugar

  • ½ cup apple cider vinegar


  1. Toss cucumber slices, onion slices, and salt together in a bowl; let stand 2 hours. Drain as much moisture from the mixture as possible.

  2. Stir sugar and vinegar together in a saucepan over medium-low heat; cook and stir until the sugar dissolves completely, 5 to 10 minutes. Set aside to cool completely.

  3. Pour the cooled vinegar mixture over the cucumbers and onion; toss to coat. Transfer to large freezer bags.

  4. Store in freezer.

Nutrition Facts (per serving)

273 Calories
1g Fat
68g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 273
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 2336mg 102%
Total Carbohydrate 68g 25%
Dietary Fiber 3g 9%
Total Sugars 58g
Protein 3g
Vitamin C 14mg 70%
Calcium 76mg 6%
Iron 1mg 7%
Potassium 660mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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