PICKLES ICE CREAM RECIPES

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ICE CREAM PAIL PICKLES (BREAD & BUTTER PICKLES) RECIPE ...



Ice Cream Pail Pickles (Bread & Butter Pickles) Recipe ... image

The recipe came from an old friend many years ago. Easy to make, tastes great, everyone likes them, In the summer you want them at most meals & they go great with your BBQ.

Total Time 20 minutes

Prep Time 20 minutes

Yield 25-50 serving(s)

Number Of Ingredients 8

4 cups sugar
2 cups white vinegar
2 tablespoons pickling salt
1 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon mustard seeds
3 sliced cucumbers, approx 3/16 inch thick
2 sliced red onions, approx 3/16 inch thick (for Color)

Steps:

  • Fill ice cream pail 3/4 full of sliced cucumbers and red onions.
  • Mix ingredients together and then pour into ice cream pail.
  • Mix everything together, stir a couple times a day for 2 days.
  • Store in the fridge.
  • Lasts a month or more.

Nutrition Facts : Calories 138.2, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 560.2, CarbohydrateContent 34.5, FiberContent 0.3, SugarContent 33, ProteinContent 0.4

ICE CREAM PAIL REFRIGERATOR PICKLES RECIPE - FOOD.COM



Ice Cream Pail Refrigerator Pickles Recipe - Food.com image

The method and proportions make this recipe a bit different. Allowing the salted vegetables to sit for a few hours draws out the water and allows the cucumbers to stay crisp and crunchy, just how we like them. The pickled cucumbers will keep in the fridge at least a month or two, but I can't say exactly how long.....they never last that long!!! Recipe from my late Mother-in-Law.

Total Time 2 hours 40 minutes

Prep Time 40 minutes

Cook Time 2 hours

Yield 4 litres, 24 serving(s)

Number Of Ingredients 9

8 -10 large cucumbers (or enough to almost fill a 4 litre ice cream pail or fill a gallon container about 3/4)
1 -2 cup onion, sliced
1 cup celery, sliced (I always omit this) (optional)
1 -2 cup green bell peppers, sliced (or a combination , use whichever you like) or 1 -2 cup red bell pepper (or a combination , use whichever you like)
1 tablespoon salt
1 1/2 cups sugar
1 cup white vinegar
1 teaspoon celery seed
1 teaspoon yellow mustard seeds

Steps:

  • Peel and slice cucumbers thinly, filling ice cream pail as you go to 3/4 full.
  • Mix with the additional vegetables and stir in salt, distributing well.
  • Cover and let stand 2 - 4 hours on counter.
  • Drain off the liquid (I like to rinse and drain again to remove some of the salt).
  • In ice cream pail combine brine ingredients and stir well. Do not worry if the sugar doesn't dissolve completely - it will on its own.
  • Mix in cucumbers and other vegetables, cover, and refrigerate.
  • The next day stir again.
  • Note: The brine won't cover the cucumbers completely at first so stir once a day. The cucumbers will release additional liquid over time.
  • Cooking time is standing time.

Nutrition Facts : Calories 70.5, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 293.7, CarbohydrateContent 17.3, FiberContent 0.7, SugarContent 14.7, ProteinContent 0.8

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