August 14, 2016
Condiments, Snacks, Vegetables,
Cauliflower, Canning/Preserving, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Fall/Autumn, Summer, Refrigerator, Fat Free, Gluten-Free, Kosher, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch more
Add toRecipe Book
Add toShopping List
"These pickles are so easy and so good! Have made a good many variations of ice cream pail pickles, this recipe from a dear friend remains my favorite. In memory of Anna Marie who back in the day shared this recipe with our volunteer curling group. Makes 4 quarts"
Peel and thinly slice cucumbers, thinly slice onions and dice peppers.
Mix all ingredients together and pour into ice cream pail or gallon jar, place in fridge stirring a couple times a day for two days.
NOTE – find it quicker and easier to heat the brine of the sugar, vinegar, salt and spices in a 4 or 6 quart pot on low heat stirring until salt and sugar are dissolved, I cool completely before pouring over the vegetables and of course refrigerate stirring a couple time over the first two days. Brine may not cover but the cucumbers will release liquid by next day.
Store in fridge.
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Kick start your day with one of these delicious fruit smoothies.
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
For those who like Japanese food, this is just like your California roll. Just,...
Every potato pancake recipe I know of has one simple ingredient. Yup......
Delicious, .I made a number of batches this summer.One batch I made I did not have quite enough cucs so I added some cauliflower. That was also delicious. I have handed out the recipe to a few people. Thanks for the great recipe Gerry!