Buryl's Ice Box Pickles recipe

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Ingredients

16 cups sliced cucumbers
1 onion, sliced
2 tablespoons salt
1 ½ cups white sugar
½ cup apple cider vinegar

Nutrition Info

272.9 calories
carbohydrate: 68.3 g
cholesterol: : -
fat: 0.5 g
fiber: 2.6 g
protein: 3 g
saturatedFat: 0.2 g
servingSize: -
sodium: 2336 mg
sugar: 58.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 quarts pickles

Recipe Note

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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