It’s time to make pickles! The cucumbers are coming in as fast as the zucchini! I don’t know about where you are, but here in the Deep South, it’s very hot. This Icebox pickles recipe doesn’t require me to heat up the kitchen, which I love! That’s just one more reason for me to pull out Ms. Minnie’s Icebox Pickles recipe.
There’s no cooking (except to heat the liquid), so my kitchen doesn’t get hot. This pickle recipe is easy, delicious, and sweet. No canning required!
In This Post
The art of crafting old-fashioned icebox pickles is a delightful journey back in time, evoking memories of a simpler era. This cherished recipe traces back to when preserving the harvest meant creativity and resourcefulness. Crisp cucumbers are carefully sliced and combined with aromatic spices, creating a symphony of tastes that marinate and meld as they rest in a sweet, tangy brine.
The magic of the icebox method lies in its unhurried process; a slow dance of flavors takes place over a few days, transforming the raw ingredients into something far greater. As the pickles repose in their glass containers, the anticipation of each passing day becomes part of the experience. Finally, when the time is right, the icebox yields these crispy, savory treasures – a testament to a bygone era and a testament to the pleasures of patience and tradition.
Ms. Minnie gave me this recipe for icebox pickles. She was one of those sweet and saucy old Southern church women everybody loved. When I was a teenager, we were part of the same church. She loved young people and enjoyed mentoring the young girls in our congregation.
Mrs. Minnie gave me this recipe when I graduated high school {we won’t talk about how long ago that was}. She was famous in our community for her Icebox Pickles. At every church function, she was “required” by popular demand to bring her pickles. They go with absolutely everything! This is my husband’s favorite pickle recipe. I love it because it’s an easy refrigerator pickle recipe.
Old-Fashioned Icebox Pickles Recipe
Ingredients
- 7 medium-sized cucumbers sliced paper-thin
- 3 medium white onions, sliced paper thin
- 2 Tablespoons of salt (real salt, not table salt)
- 2 cups of sugar
- 1 cup raw, organic apple cider vinegar
- 1 Tablespoon celery seasoning; or any other pickle seasoning that your family likes
Equipment
- A 9 x 13 pan with a lid – use any pan you have that’s at least this large.
- 2 quart jars and lids
- 2-quart pot
Instructions
- Slice your cucumbers and onions paper-thin and set them aside. My husband bought me this slicer years ago. It’s still sharp and one of my favorite tools.
- In a 2-quart pot, combine your sugar, vinegar, and seasonings.
- Heat while stirring continuously, being careful not to let it boil.
- You’re only heating it enough to melt the sugar thoroughly.
- Pour the liquid into a glass jar, put a lid on it, and refrigerate it.
- Next, place a layer of cucumbers in the 18 x 18 pan, then add a layer of onions, and sprinkle that layer with real salt.
- Add another layer of cucumbers, and another layer of onions, and sprinkle with salt.
- Repeat this until all of your cucumbers and onions have been used. Put the lid on the pan and set it in the refrigerator overnight.
- In the morning, drain all of the liquid from the cucumber pan. Once thoroughly drained, pour the refrigerated vinegar-sugar liquid over your cucumber/onion slices and stir well. Reseal the pan and refrigerate for 24 more hours.
- After 24 hours, put them into glass jars and place the lid on. Store them in the refrigerator.
They’re ready to eat! Ms. Minnie always said they will stay good for a year in the frig. But they never make it that long at my house!
Mrs. Minnie’s Ice Box Pickles
Equipment
- You'll need an 9×13 pan with a lid. Use whatever you have that's at least that large.
- 2 quart jars with lids
- 2-quart pot
Ingredients
- 7 medium cucumbers sliced paper thin
- 3 medium white onions sliced paper thin
- 2 Tablespoons real salt
- 2 cups sugar
- 1 cup apple cider vinegar
- 1 tablespoon celery seasoning or seasoning of your choice
Instructions
INSTRUCTIONS
- Slice your cucumbers and onions paper thin and set them aside.
- In a pot, combine your sugar, vinegar, and seasonings.
- Heat while stirring continuously being careful not to let it boil. You only want to melt the sugar thoroughly.
- Pour the liquid into a glass jar and let it come to room temperature. Put a lid on it and refrigerate.
- Next, place a layer of cucumbers in the pan, then add a layer of onions, and sprinkle with salt. Add another of layer of cucumbers, another layer of onions, and sprinkle with salt. Repeat this until all of your cucumbers and onions have been used.
- Put the lid on the pan and set it in the refrigerator overnight.
- Next day, drain all of the liquid from the cucumber pan.
- Once thoroughly drained, pour the refrigerated liquid over your cucumbers and stir well.
- Reseal the pan and refrigerate for 24 hours more.
- After 24 hours, put the pickles into a glass quart jar and pour the liquid on top of them and close the lid.
- Store them in the refrigerator.
- They're ready to eat!
Notes
Nutrition
Alterations to the Icebox Pickle Recipe
For a variation on the traditional recipe, you could experiment with different types of vinegar, such as apple cider or rice vinegar, to add new dimensions of flavor. Adding fresh herbs like dill or garlic can also enhance the taste and presentation of the pickles. Whether enjoyed on their own, in a sandwich, or alongside a meal, old-fashioned Icebox Pickles are a delicious and versatile treat that pays homage to a bygone era.
Wrap Up
Old-fashioned icebox pickles are a beloved culinary tradition originally created as a way to preserve cucumbers during the summer months when refrigeration was limited. The recipe involves slicing fresh cucumbers and layering them with salt, onions, and spices in a container.
A vinegar and sugar mixture is then poured over the cucumbers, creating a tangy and sweet brine. The container is covered and left in the refrigerator for several days, allowing the flavors to meld and the cucumbers to become perfectly crisp and flavorful.
What sets old-fashioned Icebox Pickles apart is their unique balance of flavors. The combination of vinegar, sugar, and spices results in a tangy, slightly sweet, and refreshing pickle that is perfect for summer snacking. The addition of onions adds a subtle depth of flavor to the brine.
I hope you enjoy this easy, delicious, sweet ice box pickle recipe. Those recipes handed down to us by family or friends are treasures.
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What are icebox pickles?
Icebox pickles are a simple, old-fashioned way of making pickles without the hassle of canning. Instead of boiling jars and sealing them for shelf storage, you make a brine, pour it over fresh cucumbers (and usually some onions, garlic, and spices), and store the jar right in your refrigerator—or “icebox,” as folks used to call it.
Are Icebox Pickles shelf-stable?
They are not shelf-stable. Icebox pickles, otherwise known as refrigerator pickles, need to be kept cold and eaten within a few weeks—but they usually don’t last that long because they’re so tasty and refreshing.
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