Icebox Pickles

This family recipe for easy icebox pickles makes a huge batch of homemade pickled cucumbers, onions, and bell peppers with no canning required.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 188 Calories

Ingredients

• 2 trays ice cubes
• 2 red bell peppers, chopped
• 5 cups white sugar
• 2 onions, sliced
• 2 large green bell peppers, chopped
• 3 cups white vinegar
• 2 teaspoons mustard seeds
• 6 unpeeled cucumbers, sliced
• 0.33333331346512 cup salt
• 1.5 teaspoons celery seeds

Recipe Instructions

Step 1

Combine cucumbers, onions, bell peppers, and salt in a large container; cover with ice cubes. Let stand at room temperature for 3 hours. Drain off brine and squeeze out excess moisture.

Step 2

Stir sugar, vinegar, mustard seeds, and celery seeds together in a large saucepan. Bring to a boil; cook for 3 minutes. Pour over cucumber mixture. Let cool, about 30 minutes.

Step 3

Divide cucumber mixture among jars. Cover with lids and store in the refrigerator.