Icebox Pickles

3 Ratings
  • 5 1
  • 4 1
  • 3 1
  • 2 0
  • 1 0

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.

By Jamie Lowe

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Recipe Summary

prep:
30 mins
cook:
8 mins
additional:
3 hrs 30 mins
total:
4 hrs 8 mins
Servings:
24
Yield:
1 gallon
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • 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.n

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  • 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.n

  • Divide cucumber mixture among jars. Cover with lids and refrigerate.n

Editor's Note:

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Nutrition Facts

Per Serving:
188 calories; protein 1g; carbohydrates 47.4g; fat 0.3g; sodium 4mg. Full Nutrition
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