Icebox Pickles
Description
This family recipe for easy icebox pickles makes a large batch of homemade pickled cucumbers, onions, and bell peppers with no actual canning required.
Ingredients
•
6 unpeeled cucumbers, sliced
•
2 onions, sliced
•
2 large green bell peppers, chopped
•
2 red bell peppers, chopped
•
1/3 cup salt
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2 trays ice cubes
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5 cups white sugar
•
3 cups white vinegar
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2 teaspoons mustard seeds
•
1 1/2 teaspoons celery seeds
Directions
1
Combine cucumbers, onions, bell peppers, and salt in a large container; cover with ice cubes. Set aside at room temperature for 3 hours. Drain brine; squeeze out excess moisture.
2
Combine sugar, vinegar, mustard seeds, and celery seeds in a large saucepan; bring to a boil and cook for 3 minutes. Pour over cucumber mixture. Cool, about 30 minutes.
3
Divide cucumber mixture among jars, cover with lids, and store in the refrigerator.