Icebox Pickles

Name: Icebox Pickles
Yield: Makes 6 cups
Cuisine: United States
Ingredients: 1⅓ cups distilled white vinegar; 1⅓ cups water; 4 teaspoons granulated sugar; 2 teaspoons fine sea salt; 1 pound English cucumbers, sliced ¼ inch thick; 1 small sweet onion, thinly sliced; 2 large garlic cloves, crushed and peeled; 1 tablespoon pickling spice; 1¼ teaspoon red pepper flakes

Preparation info

Makes
6 cups

Difficulty
Easy

Appears in

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.

Ingredients

1⅓ cups distilled white vinegar
1⅓ cups water
4 teaspoons<

Americas
United States
Dessert
Gluten-free
Vegan
Spicy

Method

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.