Icebox Cucumber Pickles Recipe!

These are fabulous. I make them differently EVERY time!  Sometimes I throw in a jalepeno, or maybe an onion, or even a green pepper or garlic cloves.  I put a serrano pepper in one time, as well as a habanero!!  🙂

However, the extras are up to you!  LOL!!



2 cups sugar

2 cups apple cider vinegar

1/4 cup canning-and-pickling salt

3/4 teaspoon celery seeds

3/4 teaspoon mustard seeds

1/2 teaspoon ground turmeric

12 -15 pickling cucumbers (might need more depending on size)

 Place first 6 ingredients in a pan and cook over high heat, stirring every minute. Cook 5 minutes and remove from heat. Sugar should be completely dissolved.

Slice the cucumbers into thin slices (I use a mandolin). Place in plastic container that has a lid. Pour hot vinegar mixture over the cucumbers. The liquid should completely cover the cucumber slices. Cool 30 minutes, then refrigerate. These will keep for at least 2 weeks…


As always – ENJOY!!

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