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It’s time to make pickles! The cucumbers are coming in as fast as the zucchini! I don’t know about where you are, but here in the Deep South, it’s very hot. This Icebox pickles recipe doesn’t require me to heat up the kitchen which I love! That’s just one more reason for me to pull out Ms. Minnie’s Icebox Pickles recipe. There’s no cooking (except to heat the liquid) so my kitchen doesn’t get hot. This pickle recipe is easy, delicious, and sweet. No canning required!
The art of crafting old-fashioned icebox pickles is a delightful journey back in time, evoking memories of a simpler era. This cherished recipe harks back to a time when preserving the harvest meant creativity and resourcefulness. Crisp cucumbers are carefully sliced and combined with aromatic spices creating a symphony of tastes that marinate and meld as they rest in a sweet and tangy brine.
The magic of the icebox method lies in its unhurried process; a slow dance of flavors takes place over a few days, transforming the raw ingredients into something far greater. As the pickles repose in their glass containers, the anticipation of each passing day becomes part of the experience. Finally, when the time is right, the icebox yields these crispy, savory treasures – a testament to a bygone era and a testament to the pleasures of patience and tradition.
This recipe for icebox pickles was given to me by Ms. Minnie. She was one of those sweet and saucy,little old Southern church women whom everybody loved. When I was a teenager, wewere part of the same church. She loved young people and enjoyed mentoring the young girls in our congregation.
Mrs. Minnie gave me this recipe when I graduated high school {we won’t talk about how long ago that was}. She was famous in ourcommunityfor her Icebox Pickles. At every church function, she was “required” by popular demand to bring her pickles. They go with positively everything!This is my husband’s favorite pickle recipe. I love it because it’s an easy refrigerator pickles recipe.
Old-Fashioned Icebox Pickles
Ingredients
- 7 medium-sized cucumbers sliced paper thin
- 3 medium white onions sliced paper thin
- 2 Tablespoons of salt (real salt, not table salt)
- 2 cups of sugar
- 1 cup raw, organic apple cider vinegar
- 1 Tablespoon celery seasoning; or any other pickle seasoning that your family likes
Equipment
- A 9 x 13 pan with a lid – use any pan you have that’s at least this large.
- 2 quart jars and lids
- 2-quart pot
Instructions
- Slice yourcucumbers and onions paper thin and set them aside. My husband bought me this slicer years ago. It’s still sharp and one of my favorite tools.
- In a 2-quart pot, combine your sugar, vinegar, and seasonings.
- Heat while stirring continuously being careful not to let it boil.
- You’re only heating it up enough tomelt the sugar thoroughly.
- Pour the liquid into a glass jar, put a lid on it and refrigerate it.
- Next, place a layer of cucumbers in the 18 x 18 pan, then add a layer of onions, and sprinkle that layer with real salt.
- Add another layer of cucumbers, and another layer of onions, and sprinkle with salt.
- Repeat this until all of your cucumbers and onions have been used. Put the lid on the pan and set it in the refrigerator overnight.
- In the morning,drain all of the liquid from the cucumber pan. Once thoroughly drained, pour the refrigerated vinegar sugar liquid over your cucumber/onion slices and stir well. Reseal the pan and refrigerate for 24 hours more.
- After 24 hours put them into glass jars and place the lid on. Store them in therefrigerator.
They’re ready to eat! Ms. Minnie always said they will stay good for a year in the frig. But they never make it that long at my house!
Mrs. Minnie’s Ice Box Pickles
Easy, delicious Ice Box Pickles – No cooking required!
5 from 4 votes
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Course: Side Dish
Cuisine: American
Keyword: icebox pickles, no cook pickles, pickles, sweet pickles
Prep Time: 1 hour hour 30 minutes minutes
Cook Time: 10 minutes minutes
Soaking in Refrigerator: 2 days days
Servings: 10 Depends on how many you eat
Calories: 198kcal
Equipment
You'll need an 9×13 pan with a lid. Use whatever you have that's at least that large.
2 quart jars with lids
2-quart pot
Ingredients
- 7 medium cucumbers sliced paper thin
- 3 medium white onions sliced paper thin
- 2 Tablespoons real salt
- 2 cups sugar
- 1 cup apple cider vinegar
- 1 tablespoon celery seasoning or seasoning of your choice
Instructions
INSTRUCTIONS
Slice your cucumbers and onions paper thin and set them aside.
In a pot, combine your sugar, vinegar, and seasonings.
Heat while stirring continuously being careful not to let it boil. You only want to melt the sugar thoroughly.
Pour the liquid into a glass jar and let it come to room temperature. Put a lid on it and refrigerate.
Next, place a layer of cucumbers in the pan, then add a layer of onions, and sprinkle with salt. Add another of layer of cucumbers, another layer of onions, and sprinkle with salt. Repeat this until all of your cucumbers and onions have been used.
Put the lid on the pan and set it in the refrigerator overnight.
Next day, drain all of the liquid from the cucumber pan.
Once thoroughly drained, pour the refrigerated liquid over your cucumbers and stir well.
Reseal the pan and refrigerate for 24 hours more.
After 24 hours, put the pickles into a glass quart jar and pour the liquid on top of them and close the lid.
Store them in the refrigerator.
They're ready to eat!
Notes
Mrs. Minnie’s recipe says they’ll keep in the refrigerator for up to one year. I can’t verify this since they’ve never lasted that long at my house!
Nutrition
Nutrition Facts
Mrs. Minnie's Ice Box Pickles
Amount per Serving
Calories
198
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
1402
mg
61
%
Carbohydrates
48
g
16
%
Fiber
2
g
8
%
Sugar
44
g
49
%
Protein
2
g
4
%
Vitamin A
152
IU
3
%
Vitamin C
9
mg
11
%
Calcium
40
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
For a variation on the traditional recipe, you could experiment with different types of vinegar, such as apple cider or rice vinegar, to add new dimensions of flavor. Adding fresh herbs like dill or garlic can also enhance the taste and presentation of the pickles. Whether enjoyed on their own, in a sandwich, or alongside a meal, old-fashioned Icebox Pickles are a delicious and versatile treat that pays homage to a bygone era.
Wrap Up
Old Fashioned Icebox Pickles are a beloved culinary tradition originally created as a way to preserve cucumbers during the summer months when refrigeration was limited. The recipe involves slicing fresh cucumbers and layering them with salt, onions, and spices in a container. A mixture of vinegar and sugar is then poured over the cucumbers, creating a tangy and sweet brine. The container is covered and left in the refrigerator for several days, allowing the flavors to meld and the cucumbers to become perfectly crisp and flavorful.
What sets old-fashioned Icebox Pickles apart is their unique balance of flavors. The combination of vinegar, sugar, and spices results in a tangy, slightly sweet, and refreshing pickle that is perfect for summer snacking. The addition of onions adds a subtle depth of flavor to the brine.
I hope you enjoy this easy, delicious, sweet ice box pickle recipe. Those recipes handed down to us by family or friends are treasures.
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About Rhonda
Rhonda Crank - Founder & Owner of The Farmer's Lamp
I'm Rhonda, a Southern-born farm girl who delights in going barefoot in the garden and embracing the full spectrum of homesteading. We have over 7 generations of farmers behind us and 45 years of personal experience. Our approach at The Farmer’s Lamp is grounded in organic, non-GMO principles, blending the time-honored wisdom of our grandparents with a dash of modern ingenuity.
Contact: rhonda@thefarmerslamp.com | Follow us on Pinterest, YouTube, Instagram, TikTok, and X (Twitter).
Notable Roles: Chief Editor of Homesteading Today Magazine, Author, and Contributor to Countryside Magazine, Backyard Poultry Magazine, Homestead Livestock Summit, and Grit Magazine.
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