I had the greatest childhood of growing up on a country farm with my cousins and grandparents on each side. We had the best time. There were difficult times too when we didn’t get along – especially that time when we were gone to the cattle sale with my granddaddy and Memaw smashed and buried our snake eggs. She hated snakes.
One of the things I remember doing with Memaw is making icebox pickles when there was an overabundance of cucumbers. These pickles are so quick and easy to make!
How To Make Icebox Pickles
- 6 cups sliced, unpeeled cucumbers
- 1 cup sliced red onion
- 1 cup sliced green bell pepper
- 1 Tablespoon celery seed
- 1 Tablespoon salt
- 2 cups white sugar
- 1 cup white vinegar
Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. You can eat them immediately, but I will tell you that the pickles are much, much tastier if you let them sit in the refrigerator for a few weeks. They will keep up to 3 months in the fridge.
Look how colorful they are!
One Month Later
The brine has done it’s job!
We love these pickles. They have a great summery, fresh flavor that is just delicious and completely different from store-bought pickles. Plus there are no harmful preservatives in them!
Have you ever made homemade pickles?
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