1. Buryl's Ice Box Pickles
Sweetened apple cider vinegar is tossed with cucumber and onion in this 'ice box pickle' recipe.
|16 cups sliced cucumbers|
|1 onion, sliced|
|2 tablespoons salt|
|1.5 cups white sugar|
|0.5 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.|
2. Icebox Pickles
This family recipe for icebox pickles makes a huge batch of homemade pickled cucumbers, onions, and bell peppers with no canning required.
|6 unpeeled cucumbers, sliced|
|2 onions, sliced|
|2 large green bell peppers, chopped|
|2 red bell peppers, chopped|
|0.33333331346512 cup salt|
|2 trays ice cubes|
|5 cups white sugar|
|3 cups white vinegar|
|2 teaspoons mustard seeds|
|1.5 teaspoons celery seeds|
|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.|
3. Easy Icebox Dill Pickles
This is one of the easiest and most delicious pickle recipes you will find. It's made with a simple list of ingredients and contains no sugar. You'll never want to eat store bought pickles again. Be careful...these can be addictive.
|18-20 Med. to Large pickling cucumbers (washed/scrubbed)|
|4 quarts of water|
|1 quart of vinegar|
|1 to 1⅓ cups of pickling salt (I used 1 cup and they were plenty salty for me)|
|Fresh bunch of dill|
|1 large head of garlic (skins removed)|
|1 package dried red peppers (found in produce dept.)|
|Grape leaves (1 for each jar) washed|
|1 Large onion (chopped)|
|1. Slice cucumbers about ¼ inch thick or slice into spears. Make sure spears are not taller than jar.|
|2. Combine water and salt, then stir until salt completely dissolves.|
|3. Add vinegar and stir, heating to almost boiling, then reduce heat to low.|
|4. Add grape leaf, dill, onion, garlic and pepper to each jar.|
|5. Pack cucumbers in each jar, leaving room at the top to add brine.|
|6. Top each jar with another clove of garlic, pepper and sprig of dill.|
|7. Add brine with a funnel and a ladle, slowly until filled to about a half inch from top.|
|8. Put lid and ring on and tighten firmly.|
|9. Let cool and refrigerate.|
4. Grandma's No Cook Refrigerator Pickle Recipe
No Cook Refrigerator Pickles, just like Grandma used to make. They keep indefinitely in the refrigerator. Tangy and sweet.
|8 cups medium-sliced cucumbers (about 4 large)|
|1 medium yellow onion (or use red onions for more color) (sliced in half rings)|
|2 cups white vinegar|
|4 cups sugar|
|¼ cup salt|
|2 tablespoons celery seed|
|1. Combine the cucumber slices and the onion slices in a half-gallon jar or container with a leak-proof cover.|
|2. In a bowl, mix the vinegar, salt, sugar and celery seed until the sugar dissolves.|
|3. Let the vinegar mixture stand about a half hour.|
|4. Pour this mixture over the pickles and onion slices.|
|5. Tightly cover the jar or container and refrigerate. Turn the jar over periodically (once or twice a day) to mix the ingredients, and let age for 3 days or a week to enhance flavor.|
5. Easy Dill Lovers Refrigerator Pickles
When you have a surplus of cucumbers, look no further than this easy recipe for refrigerator pickles. You can make them with just 10 minutes of prep and 6 hours to brine. You don't even need to turn on the stove!
|2 cups thinly sliced Kirby cucumber|
|1/2 cup white vinegar|
|1 1/2 teaspoons kosher salt|
|2 tablespoons chopped fresh dill|
|1. Add cucumber slices to a clean 1-pint jar.|
|2. Add vinegar, salt and dill. Close the lid and shake to distribute ingredients. (Liquid will not cover cucumber slices. Don't worry. The salt will draw liquid from the cucumbers in a couple of hours.)|
|3. Place the jar in the refrigerator and remember to shake it once or twice in the next few hours.|
|4. In about 6 hours, you'll have delicious, crispy pickles.|
6. Spicy Icebox Pickles
|2 c white vinegar|
|1 c sugar|
|2 dried bay leaves|
|1 tsp. table salt|
|2 tsp. whole black peppercorns|
|3/4 lb cucumber|
|1/2 medium white onion|
|2 red chile peppers|
|1 jalapeño pepper|
|2 serrano peppers|
|1. Bring vinegar and next 4 ingredients to a boil in a medium saucepan. Stir to dissolve sugar. Remove from heat.|
|2. Cut cucumber into 1⁄8-inch-thick slices (about 31⁄2 cups slices). Thinly slice onion into quarter rounds (1 cup slices). Thinly slice peppers, leaving seeds intact.|
|3. Divide vegetables between 2 (16-ounce) jars. Carefully pour vinegar mixture over vegetables to fill jars. Screw the lids on jars and chill 1 day before serving. Store pickles in refrigerator up to 1 week.|
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