icebox cucumber pickle recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best icebox cucumber pickle recipe

I love this icebox cucumber pickle recipe because it’s a classic, easy-to-make, and deliciously healthy snack or side dish that’s perfect for any occasion. My kids and husband devour it in no time, and I appreciate how it’s packed with vitamins and minerals from the cucumbers and spices.

This recipe has been around for ages, originating from Eastern European cuisine where pickling is a staple preservation method. The tangy flavor and crunchy texture of these pickled cucumbers make them a great addition to sandwiches, salads, or even as a topping for baked potatoes.

My family enjoys them as a quick snack or as part of a meal, and I love how versatile they are. The process of making these pickles is relatively simple, requiring just a few ingredients and some patience as they chill in the refrigerator.

I’ve made this recipe countless times, always adjusting the seasoning to taste, and it never fails to impress my loved ones. One of the best things about this recipe is that it’s so easy to customize to your taste preferences – add more garlic, adjust the amount of dill weed, or try different types of vinegar for unique flavor profiles.

My family often requests these pickles as a special treat, which is why I’m excited to share this tried-and-true recipe with you today. So if you’re looking for a tasty way to enjoy cucumbers that goes beyond just slicing them up fresh, give this icebox cucumber pickle recipe a try!

Icebox Cucumber Pickles

4.6 from 1546 votes

A quick and easy refrigerator pickle recipe using fresh cucumbers, onions, and a sweet-tangy brine. These crisp pickles are ready to eat in just 24 hours and keep well in the fridge for up to a month.

Prep Time20 mins
Cook Time5 mins
Resting Time0 mins
Total Time25 mins
Servings: 16Cuisine: InternationalCalories: 30 kcal

🥘Ingredients

For the Pickles

4 cups thinly sliced cucumbers (about 2 large)
1 cup thinly sliced onion (about 1 medium)
1 tablespoon salt

For the Brine

1 cup white vinegar
1 cup granulated sugar
1/2 cup water
1 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/4 teaspoon turmeric

👨‍🍳Directions

1Place the sliced cucumbers and onions in a large bowl.
2Sprinkle with 1 tablespoon salt and toss well to coat.
3Let stand at room temperature for 1 hour, then drain off any liquid that has accumulated.
4In a medium saucepan over medium-high heat, combine the white vinegar, granulated sugar, water, mustard seeds, celery seeds, and turmeric.
5Bring to a boil, stirring occasionally, until the sugar dissolves completely, about 3 minutes.
6Pack the drained cucumber and onion mixture into a clean 1-quart jar.
7Pour the hot brine over the vegetables, ensuring they are fully submerged.
8Let the jar cool to room temperature, about 30 minutes.
9Seal the jar with its lid and refrigerate for at least 24 hours before serving.
10The pickles will keep in the refrigerator for up to 1 month.

🔧Equipment

Large bowl
Medium saucepan
Whisk
Sharp knife
Cutting board
1-quart jar with lid

📊Nutrition Facts (per serving)

🔥Calories: 30 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 220mg🌾Total Carbs: 7g🥦Dietary Fiber: 0g🍬Sugars: 6g🥩Protein: 0g

📝Notes

For extra crispness, use pickling cucumbers or English cucumbers. You can adjust the sugar to taste for a less sweet pickle.

Watch Video Of How Icebox Cucumber Pickles Works

This icebox cucumber pickle recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick snack on-the-go.

The best part about making these pickles is that they’re incredibly versatile – serve them on sandwiches, as part of a charcuterie board, or even as a topping for baked potatoes.

The tangy flavor and crunchy texture of these pickled cucumbers make them hard to resist.

❓ Frequently Asked Questions About Icebox Cucumber Pickles

Q: What type of cucumbers should I use for this recipe?

A: You can use either slicing or pickling cucumbers for this recipe. Slicing cucumbers will yield larger slices, while pickling cucumbers will give you smaller slices ideal for canning or preserving.

Q: How long do I need to let the pickles chill in the refrigerator?

A: Let the pickles chill in the refrigerator for at least 24 hours before serving. This allows the flavors to meld together and the cucumbers to become nice and sour.

Q: Can I make this recipe without using vinegar?

A: Yes, you can omit the vinegar if you prefer a milder flavor. However, keep in mind that vinegar helps preserve the pickles and gives them their characteristic tanginess.

Q: Can I store these pickles in an airtight container at room temperature?

A: No, it’s best to store these pickles in an airtight container in the refrigerator at all times to maintain their freshness and prevent spoilage.

Q: What are some good ways to use up leftover pickle juice?

A: You can use leftover pickle juice as a marinade for meats or vegetables before grilling or roasting. It also makes a great addition to salad dressings or sauces for added depth of flavor.

Q: Can I make this recipe without using sugar?

A: Yes, you can omit the sugar if you prefer a less sweet pickle flavor.

Similar Posts