Ingredients for Ice Cream Pail Refrigerator Pickles
- 2 pounds pickling cucumbers, thinly sliced
- Onion
- Celery
- Green Bell Peppers
- Salt
- Sugar
- White Vinegar
- Celery Seed
- Yellow Mustard Seeds
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How to Make Ice Cream Pail Refrigerator Pickles
- Combine sliced cucumbers and kosher salt in a large bowl. Gently toss to ensure all cucumbers are coated with salt.
- Place the salted cucumbers in a colander and let them sit for 2-3 hours. This step draws out excess moisture and will ensure crisp pickles.
- Rinse the cucumbers under cold water and drain very well.
- In a medium saucepan, combine vinegar, water, sugar, mustard seeds, celery seeds, dill seeds, garlic, and peppercorns.
- Bring the mixture to a boil over medium-high heat, stirring until sugar dissolves completely.
- Pack the drained cucumbers tightly into clean glass jars.
- Pour the hot pickling brine over the cucumbers, leaving about 1/2 inch of headspace.
- Seal the jars and refrigerate for at least 4 hours, or preferably overnight. The longer the pickles sit, the more flavorful they become!
- Enjoy your incredibly crunchy and flavorful Ice Cream Pail Refrigerator Pickles!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
58g
Fat
0g
Carbs
5g
