Thursday, September 12, 2013

Got Cucumbers?? Make "Ice-Box" Pickles!

I fondly remember my Mom making these delicious pickles, and I quickly learned to make them, too, because the preparation is so easy! They taste great on a sandwich and are also scrumptious on their own! These pickles go fast, so be prepared to make extra batches!

2 cups white granulated sugar
1 cup white vinegar
1 tablespoon salt
1 teaspoon Celery Seed
7 cups small (pickling) cucumbers
3 medium yellow onions
1 green bell pepper

Peel onions, rinse, and slice thin. Wash cucumbers and bell pepper; slice thin. Do not peel the cucumbers. 

Combine sliced cucumbers, onions, and bell peppers in a large bowl (with a tight-fitting lid). Stir well, separating the onion slices into rings. 

Combine sugar, vinegar, salt, and celery seed. Stir until sugar and salt are dissolved.

Pour mixture over cucumber, onions and bell peppers slices; mix well.

Cover the bowl with the tight-fitting lid, and place in the refrigerator for 24 hours, stirring occasionally. 

After 24 hours, stir well. Divide the pickles into freezer safe bowls, and place in the freezer. Thaw the containers of pickles in the refrigerator as needed, and store leftovers in the refrigerator.

Nancy's Notes:

  • I stirred my pickle mixture every 3-4 hours during the daytime hours.
  • I used 8 cucumbers to equal 7 cups sliced, but the number will vary according to the size of the cucumbers.

Mouth-watering delicious!

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