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    You are in: Home / Recipes / Ice Cream Pail Refrigerator Pickles Recipe
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    Ice Cream Pail Refrigerator Pickles

    Ice Cream Pail Refrigerator Pickles. Photo by Cookin-jo

    1/3 Photos of Ice Cream Pail Refrigerator Pickles

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    40 mins

    2 hrs

    Cookin-jo's Note:

    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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    Ingredients:

    Serves: 24

    Yield:

    litres

    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

    Directions:

    1. 1
      Peel and slice cucumbers thinly, filling ice cream pail as you go to 3/4 full.
    2. 2
      Mix with the additional vegetables and stir in salt, distributing well.
    3. 3
      Cover and let stand 2 - 4 hours on counter.
    4. 4
      Drain off the liquid (I like to rinse and drain again to remove some of the salt).
    5. 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. 6
      Mix in cucumbers and other vegetables, cover, and refrigerate.
    7. 7
      The next day stir again.
    8. 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. 9
      Cooking time is standing time.

    Ratings & Reviews:

    • on September 22, 2009

      55

    • on August 14, 2009

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    42%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 293.7 mg
    12%
    Total Carbohydrate 17.2 g
    5%
    Dietary Fiber 0.7 g
    2%
    Sugars 14.6 g
    58%
    Protein 0.8 g
    1%

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