Ice Cream Pail Refrigerator Pickles

4
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In


"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"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (1051.8 g)
  • Calories 919.2
  • Total Fat - 1.4 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 3524.9 mg
  • Total Carbohydrate - 224.3 g
  • Dietary Fiber - 7 g
  • Sugars - 213.4 g
  • Protein - 5.1 g
  • Calcium - 126 mg
  • Iron - 2.3 mg
  • Vitamin C - 101.8 mg
  • Thiamin - 0.3 mg

Step 1

Peel and thinly slice cucumbers, thinly slice onions and dice peppers.

Step 2

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.

Step 3

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.

Step 4

Store in fridge.

Tips & Variations


No special items needed.

Related

Dot

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!

review by:
(7 Aug 2018)