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.

• Preparation Time: 30 mins
• Cooking Time: 8 mins
• Total Time: 38 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
• ⅓ cup salt
• 6 unpeeled cucumbers, sliced
• 1 ½ teaspoons celery seeds

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Divide cucumber mixture among jars. Cover with lids and refrigerate.