Ice Box Pickles
Ice Box Pickles

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, ice box pickles. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

This cold pickle recipe is a family recipe, compliments of my grandmother, Jeanette Kesselring, from Arnold, Missouri. These are delicious eaten straight from the jar (although we use. Pickle-Ice can be enjoyed frozen or unfrozen as an athletic supplement that helps rehydrate and Pickle Cutz is our newest pickle product.

Ice Box Pickles is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Ice Box Pickles is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook ice box pickles using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Ice Box Pickles:
  1. Make ready 1 head cauliflower
  2. Prepare 7 cup cucumber diced, with seeds removed
  3. Make ready 1/2 cup onion, sliced
  4. Prepare 1/2 cup sliced red or green pepper, or a combination of both
  5. Get 2 cup sugar**
  6. Prepare 1 cup vinegar
  7. Take 1 tbsp coarse salt
  8. Get 1 tsp mustard seed
  9. Prepare 1 tsp celery seed
  10. Get 2 large mason jars

Everyone draws a name (not their own) from a bag, basket, or box. Participants stand in a circle and look down. Spread a layer of crushed ice around your icebox the day or night before you use it. The sun is your worst enemy in preserving your ice for obvious reasons.

Instructions to make Ice Box Pickles:
  1. Cut up all vegetables into a large container or bowl (1 gallon capacity approx.)
  2. Combine vinegar, spices, salt, and **sugar into a jar and shake well. With the sugar, 2 cups is fairly sweet, so if you want a sweeter pickle use all 2 cups. For a tarter pickle use less. I started with 1 ½ cups in the jar and taste tested. I used about 1 ⅔ cups of sugar.
  3. Pour the liquid over the cut up vegetables, cover and refrigerate 12 – 24 hrs stirring every 6 - 8 hrs or so, making sure all the vegetables are evenly coated.
  4. The vegetable mass you started with will drop considerably and the liquid mass will double to triple in volume.
  5. Divide your pickled vegetables into 2 jars and cover with the liquid left in the container.
  6. Theses pickles will keep for 3 months in the refrigerator, if they last that long! Enjoy! :)

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So that is going to wrap it up for this exceptional food ice box pickles recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!