Icebox Pickled Peppers Recipes

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

ICEBOX PICKLED PEPPERS

Icebox Pickled Peppers image

Make and share this Icebox Pickled Peppers recipe from Food.com.

Provided by Dave C

Categories Summer

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups water
6 garlic cloves
1 yellow onion, roughly chopped
1 red bell pepper, seeded and chop
1 yellow bell pepper, seeded and chop
1 orange bell pepper, seeded and chop
1 pasilla chile, seeded and chop
2 jalapeno peppers, seeded and halved
2 serrano peppers
1 habanero pepper
cold water, with ice
2 teaspoons salt
1 cup white wine vinegar (or cider vinegar)
1 cup sugar
1 teaspoon mustard seeds

Steps:

Heat two cups water in medium saucepan on low heat.
Add garlic, onions and peppers.
Blanch for one to two minutes.
Place into bowl of cold water and ice.
Reserve hot water.
To the hot water, add salt, vinegar, sugar and mustard seeds.
Stir to dissolve.
Transfer cooled peppers, onions and garlic to a large bowl.
Pour hot liquid over and toss to coat.
Cover with plastic wrap and refrigerate.

Nutrition Facts : Calories 171.5, Fat 0.6, SaturatedFat 0.1, Sodium 781.2, Carbohydrate 42.4, Fiber 2.1, Sugar 36.5, Protein 1.6

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