Ice Cream Pail Refrigerator Pickles

Total Time
2hrs 40mins
Prep 40 mins
Cook 2 hrs

The method and proportions make this recipe a bit different. Allowing the salted vegetables to sit for a few hours draws out the water and allows the cucumbers to stay crisp and crunchy, just how we like them. The pickled cucumbers will keep in the fridge at least a month or two, but I can't say exactly how long.....they never last that long!!! Recipe from my late Mother-in-Law.

Ingredients Nutrition

Directions

  1. Peel and slice cucumbers thinly, filling ice cream pail as you go to 3/4 full.
  2. Mix with the additional vegetables and stir in salt, distributing well.
  3. Cover and let stand 2 - 4 hours on counter.
  4. Drain off the liquid (I like to rinse and drain again to remove some of the salt).
  5. In ice cream pail combine brine ingredients and stir well. Do not worry if the sugar doesn't dissolve completely - it will on its own.
  6. Mix in cucumbers and other vegetables, cover, and refrigerate.
  7. The next day stir again.
  8. Note: The brine won't cover the cucumbers completely at first so stir once a day. The cucumbers will release additional liquid over time.
  9. Cooking time is standing time.
Most Helpful

5 5

5 5

These are awesome, I made 1/2 a recipe. The kids love them, and they don't like dills.

5 5

I love the aroma and fresh crisp taste of refrigerator pickles but felt I was ready for a change from my old standby recipe. When I saw this recipe, I was concerned about the salt but discovered that it truly does pull out extra liquids, and if rinsed a couple of times, the vegetables are lightly seasoned but not salt cured. I also liked the bell pepper, celery and seasonings in the recipe. For color, I partially peeled the cucumbers to create stripes of dark green and ran everything through a mandolin to create thin slices. I now have a new favorite recipe for reefer pickles! Thanks Jo!