Ice Cream Pail Refrigerator Pickles

photo by Cookin-jo



- Ready In:
- 2hrs 40mins
- Ingredients:
- 9
- Yields:
-
4 litres
- Serves:
- 24
ingredients
- 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
- 1 1⁄2 cups sugar
- 1 cup white vinegar
- 1 teaspoon celery seed
- 1 teaspoon yellow mustard seeds
directions
- Peel and slice cucumbers thinly, filling ice cream pail as you go to 3/4 full.
- Mix with the additional vegetables and stir in salt, distributing well.
- Cover and let stand 2 - 4 hours on counter.
- Drain off the liquid (I like to rinse and drain again to remove some of the salt).
- 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.
- Mix in cucumbers and other vegetables, cover, and refrigerate.
- The next day stir again.
- Note: The brine won't cover the cucumbers completely at first so stir once a day. The cucumbers will release additional liquid over time.
- Cooking time is standing time.
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Reviews
-
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!
RECIPE SUBMITTED BY
I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown.
I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy.
I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from.
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