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Jun 262012

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………

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  2 Responses to “Ice Box Pickles”

Comments (2)
  1. cooking guru

    I’d ship some up but my cukes bit the dust or should I say the rain, no more cukes left. Have to try these when we get the fall garden going! Thanks…..

  2. Let Ken decide if they are good. If not, bring the leftovers up here!!

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