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Icebox Pickles

Jamie Lowe

"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."
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4 h 8 m servings 188 cals
Original recipe yields 24 servings (1 gallon)

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  • Prep

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  1. 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.
  2. 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.
  3. Divide cucumber mixture among jars. Cover with lids and refrigerate.


  • 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; 0.3 g fat; 47.4 g carbohydrates; 1 g protein; 0 mg cholesterol; 1554 mg sodium. Full nutrition

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very good recipe