Icebox Bread and Butter Pickles Recipe by Paula Deen

1 ratings
Moderate Level
35 MIN 15 Prep + 20 Cook
Servings
1 ratings
Moderate Level
35 MIN 15 Prep + 20 Cook

Icebox Bread and Butter Pickles Recipe by Paula Deen

1 ratings
Print
1 ratings
Moderate Level
35 MIN 15 Prep + 20 Cook
Icebox Bread and Butter Pickles

Ingredients

  • 24 to 36 pickling cucumbers, enough to fill a gallon jar, skins left on and cut into thin round slices with the blossom end removed
  • 3 Vidalia onions, thinly sliced
  • 4 cups sugar
  • 4 cups vinegar
  • 1/3 cup canning and pickling salt
  • 2 teaspoons turmeric
  • 2 teaspoons celery seed
  • 2 teaspoon mustard seed

Preparation

Sterilize a 1 gallon jar and lid directly before using for 10 minutes in simmering water or in the dishwasher.

 

In a large saucepan over low heat, combine sugar and vinegar and stir just until the sugar is dissolved. Add salt, turmeric, celery seed and mustard seed. Stir to combine. Pack sliced cucumbers and onions very tightly in the sterilized jar. Pour liquid over making sure to completely cover the cucumber slices. Seal and refrigerate. Icebox pickles don't need much time to marinate. You can eat them after a day and they keep for up to 6 months in the refrigerator.

Reviews

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1 Review

Barbara
Barbara 8/15/2016
8/15/2016
These sound yumm

These sound yummy. Is it possible to make them in pint jars instead of gallon jar?

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