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| Icebox Pickles |
"This is a wonderful sweet pickle recipe I got from my mother, who got it from a relative, who got it from a relative, and so on. It is very easy, a little time-consuming, delicious, and makes a lot of pickles. The recipe says to put them in jars, but I just store them in a clean gallon-sized ice cream bucket. Will keep in the refrigerator for up to a year."
Ingredients :
- 6 unpeeled cucumbers, sliced
- 2 onions, sliced
- 2 large green bell peppers, chopped
- 2 red bell peppers, chopped
- 1/3 cup salt
- 2 trays ice cubes
- 5 cups white sugar
- 3 cups white vinegar
- 2 teaspoons mustard seeds
- 1 1/2 teaspoons celery seeds
Instructions :
| Prep : 30M | Cook : 24M | Ready in : 4H8M |
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- Combine cucumbers, onions, green bell peppers, red bell peppers, and salt in a large container. Cover with ice cubes. Let stand for 3 hours. Drain off brine and squeeze out excess moisture.
- Mix sugar, vinegar, mustard seeds, and celery seeds in a saucepan. Bring to a boil; cook for 3 minutes. Pour over cucumber mixture. Let cool, about 30 minutes.
- Divide cucumber mixture among jars. Cover with lids and refrigerate.
Notes :
- Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
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