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Buryl's Ice Box Pickles

bhoff

"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."
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Ingredients

3 h 20 m servings 273 cals
Original recipe yields 6 servings (2 quarts pickles)

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Directions

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  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; 0.5 g fat; 68.3 g carbohydrates; 3 g protein; 0 mg cholesterol; 2336 mg sodium. Full nutrition

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Reviews

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Very tasty and VERY sweet. I'll reduce the amount of sugar in the future, but then, we've been trending toward less sweet these days (so this is a personal taste preference). Just good, old fa...