Best 4 Icebox Pickles Recipes

**Introduction:**

Indulge in a delightful journey of flavors with our collection of mouthwatering icebox pickle recipes. These refrigerator pickles, also known as quick pickles or overnight pickles, offer a symphony of tangy, sweet, and savory sensations that will tantalize your taste buds. From classic cucumber pickles infused with aromatic dill and garlic to exotic pickled carrots and onions bursting with vibrant spices, our recipes cater to every palate. Embark on this pickling adventure and discover the art of preserving vegetables in a quick and easy manner, turning ordinary ingredients into extraordinary culinary delights.

Let's cook with our recipes!

EASY REFRIGERATOR PICKLES

Easy Refrigerator Pickles image

Customize these easy refrigerator pickles to any flavor you like, from classic dill pickles to garlic or spicy! With just 5 minutes of hands-on work, you'll never run out of juicy pickles again.

Provided by Sarah Bond

Categories Dips, Sauces, and Salsas

Number Of Ingredients 9

Ingredients

2 pickling cucumbers (can sub 1 English cucumber, see notes)
1 cup water (236 mL)
1 tsp non iodized salt
1 cup apple cider vinegar (can sub white vinegar, 236 mL)
10 sprigs fresh dill (about 2 tsp when chopped)
4 cloves garlic (crushed)
1 bay leaf
1 tsp whole black peppercorns
Pinch crushed red pepper flakes

Steps:

Prep: Cut cucumber into spears or rounds. Add your chosen optional flavors to a lidded non-reactive container (like a glass jar or ceramic vessel - I used a 32-oz mason jar), then pack in cucumber.
Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.
Combine: Pour vinegar mixture over cucumbers so that they are covered (you may not need all of the liquid). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in, optimally 24 hours.)

Nutrition Facts : ServingSize 1 cup chopped pickle, Calories 17 kcal, Carbohydrate 3.7 g, Protein 0.9 g, Fat 0.2 g, SaturatedFat 0.1 g, Sodium 1251 mg, Fiber 1.6 g, Sugar 1.9 g

BURYL'S ICE BOX PICKLES

Buryl's Ice Box Pickles image

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.

Provided by bhoff

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 3h20m

Yield 6

Number Of Ingredients 5

Ingredients

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

Steps:

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 : Calories 272.9 calories, Carbohydrate 68.3 g, Fat 0.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 2336 mg, Sugar 58.3 g

REFRIGERATOR DILL PICKLES

Refrigerator Dill Pickles image

Using only a handful of pantry ingredients, a Mason jar, and a few hours in the refrigerator, you can make classic dill pickles that are just as tangy and flavorful as those prepared according to more traditional (and labor-intensive) canning techniques. Plus this recipe can be scaled with ease, meaning you can make just one jar or ten in a matter of minutes. So if you're a pickle lover but short on time, this method is for you.

Provided by Food Network Kitchen

Time 1h10m

Yield 1 quart

Number Of Ingredients 7

Ingredients

1 cup rice wine vinegar or distilled white vinegar
Kosher salt
1 teaspoon whole black peppercorns
1/4 teaspoon crushed red pepper flakes
6 sprigs dill
3 cloves garlic
1 1/4 pounds kirby cucumbers, ends trimmed (about 4 medium cucumbers; see Cook's Note)

Steps:

Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.

EASY REFRIGERATOR PICKLES

Easy Refrigerator Pickles image

This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York

Provided by Taste of Home

Time 20m

Yield 6 cups.

Number Of Ingredients 9

Ingredients

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

Steps:

Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

Choose the right cucumbers: For best results, use pickling cucumbers, which are smaller and have thinner skin than regular cucumbers. These cucumbers contain less water which means they have a better texture and flavor after pickling.
Use a clean jar: Make sure to wash the jar and lid thoroughly with hot soapy water before using it. This will help to prevent bacteria from growing and spoiling the pickles.
Use fresh ingredients: The fresher the ingredients, the better the pickles will taste. Use ripe cucumbers, fresh herbs, and spices.
Follow the recipe carefully: Be sure to follow the recipe carefully, especially when it comes to the amount of vinegar and salt. Too much vinegar can make the pickles too sour, while too little salt can make them unsafe to eat.
Let the pickles cool completely before storing: Once the pickles are finished cooking, let them cool completely before storing them in the refrigerator. This will help to prevent the pickles from becoming mushy.
Store the pickles in a cool, dark place: Once the pickles are cooled, store them in a cool, dark place. This will help to preserve their flavor and texture.

Conclusion:

Icebox pickles are a delicious and easy way to enjoy fresh cucumbers. They are a great addition to sandwiches, salads, and burgers. They can also be eaten as a snack or as a side dish. With so many different recipes to choose from, there is sure to be an icebox pickle recipe that everyone will enjoy. So what are you waiting for? Start pickling today!