Ice Cream Pail Refrigerator Pickles Recipes

ICE CREAM PAIL PICKLES (BREAD & BUTTER PICKLES)

Ice Cream Pail Pickles (Bread & Butter Pickles) 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.

Provided by David B.

Categories Onions

Time 20m

Yield 25-50 serving(s)

Number Of Ingredients 8

Ingredients

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.

ICE CREAM PAIL REFRIGERATOR PICKLES

Ice Cream Pail Refrigerator Pickles 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.

Provided by Cookin-jo

Categories Vegetable

Time 2h40m

Yield 4 litres, 24 serving(s)

Number Of Ingredients 9

Ingredients

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.

EASY REFRIGERATOR PICKLES

Easy Refrigerator Pickles image

This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York

Provided by Taste of Home

Time 20m

Yield 6 cups.

Number Of Ingredients 9

Ingredients

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

Steps:

Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

REFRIGERATOR DILL PICKLES

Refrigerator Dill Pickles image

These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.

Provided by Tammy Gulgren

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P3DT25m

Yield 12

Number Of Ingredients 7

Ingredients

3 ½ cups water
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

Steps:

Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g

ICEBOX PICKLES

Icebox Pickles image

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.

Provided by Jamie Lowe

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 4h8m

Yield 24

Number Of Ingredients 10

Ingredients

6 unpeeled cucumbers, sliced
2 onions, sliced
2 large green bell peppers, chopped
2 red bell peppers, chopped
⅓ cup salt
2 trays ice cubes
5 cups white sugar
3 cups white vinegar
2 teaspoons mustard seeds
1 ½ teaspoons celery seeds

Steps:

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

Nutrition Facts : Calories 187.8 calories, Carbohydrate 47.4 g, Fat 0.3 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 4 mg, Sugar 44.4 g

DILL & GARLIC REFRIGERATOR PICKLES BY THE BUCKET-FULL

Dill & Garlic Refrigerator Pickles by the Bucket-Full image

This is a recipe that I've already requested twice, so I'm posting it to avoid losing it. My husband's best friend's mother makes them every summer and everyone just loves them. She makes them in ice cream pails. I prefer to make them in large jars (like the gallon jars that commercial pickles come in for restaurant use). The pickled onions taste great too! My husband and step-daughter used to fight over them! My dad's wife loves to use the pickles and the onions together on buttered bread for a pickle sandwich! I saw some similar recipes that claimed to be ready earlier, but noticed most didn't have any sugar. These aren't sweet like bread and butter pickles. We have snitched some from the jar earlier than a week, and they were good, but the best flavor is after a week or two. If your cucumbers aren't producing fast enough to make the whole batch, you can refrigerate the extra brine until you have more cucumbers, and then just reheat before using. I've tried these with sliced pickles, but I felt they ended up too sour to be used as hamburger dills, at least for my taste. I think they're best as spears or, if you're using small cucumbers, left whole.

Provided by SrtaMaestra

Categories Lunch/Snacks

Time 20m

Yield 2 ice cream buckets

Number Of Ingredients 9

Ingredients

3 quarts water
1 quart white distilled vinegar
1 cup canning salt
1/2 cup sugar
garlic clove, to taste. I use 4-8 cloves
fresh dill, to taste. (at least 2-3 sprigs per bucket)
onion, to taste. (I recommend 1 large per bucket)
16 cups pickling cucumbers, sliced into spears if using larger cucumbers
1 1/4 teaspoons alum

Steps:

Combine water, vinegar, canning salt, and sugar in saucepan and bring to boil. Keep hot.
In the meantime, scrub cucumbers, cutting into spears if using larger cucumbers. Mince or crush garlic. (The smaller the pieces, the stronger the flavor). Slice onion.
Pack cucumbers into buckets or jars, layering with garlic, onion, and dill. Sprinkle alum over the top.
Poor hot brine over the cucumbers.
Refrigerate at least one week before sampling. If kept in airtight container, pickles will keep for months in the refrigerator.

Nutrition Facts : Calories 404, Fat 0.9, SaturatedFat 0.3, Sodium 56656, Carbohydrate 80.4, Fiber 4.2, Sugar 64, Protein 5.4

REFRIGERATOR GARLIC DILL PICKLES

Refrigerator Garlic Dill Pickles image

Also called "Deli Dills Refrigerator Pickles." These are the BEST dill pickles ever! You don't need to can/process these pickles, as they keep in your frig for up 9 - 12 months. This is my most-requested recipe. Everybody LOVES them.

Provided by Shel Seifert

Categories Vegetable

Time 20m

Yield 4 Quarts

Number Of Ingredients 7

Ingredients

4 -5 quarts cucumbers (enough to fill an ice cream bucket)
2 -4 heads dill
2 -4 garlic cloves
1 small onion
7 1/2 cups water
2 cups vinegar
1/2 cup salt (I use just a bit less than 1/2 c.)

Steps:

Bring brine solution of water, vinegar & salt to a boil, then turn off burner.
In an ice cream bucket, layer dill head(s), garlic chunks, onion slices and cucumbers. Small cucumbers can be thrown in whole. Larger cucumbers should be quartered.
Pour warm (not hot) brine over the cucumbers and place a plate on top to keep the cucumbers submerged. Cover bucker & put in frig. Pickles can be eaten after 5 day. Pickles will last in frig for 9 - 12 months.
NOTE: Other ingredients (such as hot peppers, whole black pepper corns, mustard seeds, red pepper flakes, etc. ) can be added to the ice cream bucket for a different flavor sensation.

Nutrition Facts : Calories 93.1, Fat 0.5, SaturatedFat 0.2, Sodium 14171.7, Carbohydrate 17.3, Fiber 2.4, Sugar 7.8, Protein 3

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