Ice Cream Pail Refrigerator Pickles
Recipe: #24706
August 14, 2016
Categories: Snacks, Cauliflower, Canning/Preserving, Fat Free Gluten-Free, Kosher, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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