Icebox Pickles

Preparation info

  • Makes

    6 cups

    • Difficulty


Appears in

Back in the Day Bakery Made With Love

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

  • About

There’s no hiding the fact that we are hooked on pickles–we love sweet pickles, spicy pickles, sour pickles . . . you name it. It’s a good thing we like to make them as much as we like to eat them. Our version of icebox pickles is a quick pickle that is a good introduction to get you into pickling too.


  • 1⅓ cups distilled white vinegar
  • 1⅓ cups water
  • 4 teaspoons<


In a quart jar or other container with a lid, combine the vinegar, water, sugar, and salt and stir to dissolve the sugar and salt.

Add the cucumbers, onion, garlic, pickling spice, and red pepper flakes and stir well; make sure the cucumbers are submerged. Cover tightly and refrigerate for 24 to 48 hours before digging in.

Store the pickles in the refrigerator for up to 2 weeks.