Ice Box Pickles
I posted freezer pickles not long ago and this recipe hails from the great state of Wisconsin and one of my good buddies, Lady Rambo! Thanks Karen!
3 to 4 quarts pickles, unpeeled, med. size, sliced 1/8 inch thick
Slice some onions
1 green pepper, sliced
Put the above ingredients in a large container (that has a cover). Mix together.
In a separate bowl, mix together the following:
1 teaspoon celery salt
1/2 teaspoon powdered alum
1/3 cup salt
3 cups sugar
2 cups vinegar
DO NOT BOIL. Pour mixture over pickles and stir. Cover and refrigerate overnight (the juice will become abundant!).
Transfer the pickles and juice into jars and put them back in the fridge. These pickles stay good and tasty for months!
If Karen says they’re good, they got to be………