1/3 Photos of Ice Cream Pail Refrigerator Pickles
2 hrs 40 mins
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.
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Units: US | Metric
- 8 -10 large cucumbers (or enough to almost fill a 4 litre ice cream pail or fill a gallon container about 3/4)
- 1 -2 cup onion, sliced
- 1 cup celery, sliced (I always omit this) (optional)
- 1 -2 cup green bell peppers, sliced (or a combination , use whichever you like) or 1 -2 cup red bell pepper (or a combination , use whichever you like)
- 1 tablespoon salt
For the brine
- 1Peel and slice cucumbers thinly, filling ice cream pail as you go to 3/4 full.
- 2Mix with the additional vegetables and stir in salt, distributing well.
- 3Cover and let stand 2 - 4 hours on counter.
- 4Drain off the liquid (I like to rinse and drain again to remove some of the salt).
- 5In ice cream pail combine brine ingredients and stir well. Do not worry if the sugar doesn't dissolve completely - it will on its own.
- 6Mix in cucumbers and other vegetables, cover, and refrigerate.
- 7The next day stir again.
- 8Note: The brine won't cover the cucumbers completely at first so stir once a day. The cucumbers will release additional liquid over time.
- 9Cooking time is standing time.
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Nutritional Facts for Ice Cream Pail Refrigerator Pickles
Serving Size: 1 (140 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 70.5
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 293.7 mg
- Total Carbohydrate 17.2 g
- Dietary Fiber 0.7 g
- Sugars 14.6 g
- Protein 0.8 g