Buryl's Ice Box Pickles

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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.

Submitted by bhoff

Published on June 18, 2020

3

Prep Time:

15 mins

Cook Time:

5 mins

Additional Time:

3 hrs

Total Time:

3 hrs 20 mins

Servings:

6

Yield:

2 quarts pickles

Jump to Nutrition Facts

Ingredients

16 cups sliced cucumbers
1 onion, sliced
2 tablespoons salt
1 ½ cups white sugar
½ cup apple cider vinegar

Directions

Toss cucumber slices, onion slices, and salt together in a bowl; let stand 2 hours. Drain as much moisture from the mixture as possible.
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.
Pour the cooled vinegar mixture over the cucumbers and onion; toss to coat. Transfer to large freezer bags.
Store in freezer.

Nutrition Facts (per serving)

273	Calories
1g	Fat
68g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 273
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Sodium 2336mg	102%
Total Carbohydrate 68g	25%
Dietary Fiber 3g	9%
Total Sugars 58g
Protein 3g	6%
Vitamin C 14mg	16%
Calcium 76mg	6%
Iron 1mg	7%
Potassium 660mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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