Buryl’s Ice Box Pickles

This recipe was given to me by a good friend and neighbor 30 years ago. Buryl has been gone for 25 years, but this recipe lives on.

Original recipe makes 2 quarts pickles

Ingredients

16 cups sliced cucumbers
1 onion, sliced
2 tablespoons salt
1 1/2 cups white sugar
1/2 cup apple cider vinegar

  • PREP

    15 mins

  • COOK

    5 mins

  • READY IN

    3 hrs 20 mins

Directions

  1. Toss cucumber slices, onion slices, and salt together in a bowl; let stand 2 hours. Drain as much moisture from the mixture as possible.
  2. Stir sugar and vinegar together in a saucepan over medium-low heat; cook and stir until the sugar dissolves completely, 5 to 10 minutes. Set aside to cool completely.
  3. Pour the cooled vinegar mixture over the cucumbers and onion; toss to coat. Transfer to large freezer bags.
  4. Store in freezer.

Nutrition

Calories: 273 kcal
Carbohydrates: 68.3 g
Cholesterol: 0 mg
Fat: 0.5 g
Fiber: 2.6 g
Protein: 3 g
Sodium: 2336 mg

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